Pretzel Rolls with Cheesy Mustard Dipping Sauce

Name: Pretzel Rolls with Cheesy Mustard Dipping Sauce
Prep time: 1 h 40 min
Cook time: 29 min
Yield: 16
Ingredients: Pretzel Rolls:; 1 tsp (5 mL) granulated sugar; 1/2 cup (125 mL) warm water (105°-115°F/40°-56°C); 1 pkg (8 g / 2 1/4 tsp) active dry yeast; 1 cup (250 mL) warm water (105°-115°F/40°-56°C); 2 tbsp (30 mL) packed brown sugar; 2 tsp (10 mL) salt; 3 1/2 cups (875 mL) Robin Hood® Best for Bread Flour Homestyle White; 12 cups (3 L) water; 1/2 cup (125 mL) baking soda; 2 tbsp (30 mL) granulated sugar; 2 tbsp (30 mL) egg whites; 1 tbsp (15 mL) coarse salt; Cheesy Mustard Dipping Sauce:; 1 1/2 tbsp (22 mL) butter; 1 1/2 tbsp (22 mL) Robin Hood® Original All Purpose Flour; 1 tsp (5 mL) salt; 1 cup (250 mL) grated cheddar cheese; 1 tsp (5 mL) Dijon mustard

Prep Time 1 hr 40 mins

Cook Time 29 mins

Serves 16

Difficulty N/A

Ingredients

Pretzel Rolls:
1 tsp (5 mL) granulated sugar
1/2 cup (125 mL) warm water (105°-115°F/40°-56°C)
1 pkg (8 g / 2 1/4 tsp) active dry yeast
1 cup (250 mL) warm water (105°-115°F/40°-56°C)
2 tbsp (30 mL) packed brown sugar
2 tsp (10 mL) salt
3 1/2 cups (875 mL) Robin Hood® Best for Bread Flour Homestyle White
12 cups (3 L) water
1/2 cup (125 mL) baking soda
2 tbsp (30 mL) granulated sugar
2 tbsp (30 mL) egg whites
1 tbsp (15 mL) coarse salt
Cheesy Mustard Dipping Sauce:
1 1/2 tbsp (22 mL) butter
1 1/2 tbsp (22 mL) Robin Hood® Original All Purpose Flour
1 tsp (5 mL) salt
1 cup (250 mL) grated cheddar cheese
1 tsp (5 mL) Dijon mustard

Directions

Pretzel Rolls:

Step 1:

Dissolve sugar and water in a large bowl of an electric mixer. Sprinkle in yeast. Let stand 10 minutes, stir well.

Step 2:

Add warm water, brown sugar, salt and 3 cups (750 mL) flour to dissolved yeast mixture. Using dough hook attachment beat dough on low speed until flour is incorporated. Increase speed to medium and continue beating for 5 minutes. If necessary, add more flour to make a soft dough which leaves the sides of the bowl.

Step 3:

Knead dough on a floured surface, adding more flour as necessary, until no longer sticky (about 5 minutes). Place in a lightly greased bowl. Cover with plastic wrap and a tea towel.

Step 4:

Rise in warm place (75°-85°F/24°C-29°C) until doubled in size, about 60 minutes.

Step 5:

Line two baking sheets with parchment paper. Punch down dough. Divide into 16 pieces and form into balls. Place on prepared baking sheets. Using sharp scissors cut an X in centre of each roll. Cover with towel and let rise until doubled in size, about 20 minutes.

Step 6:

Preheat oven to 375°F (190°C). Bring 12 cups (3 L) water to a boil in a large stock pot. When rolls have doubled in size, slowly add baking soda and sugar to boiling water. Water will foam up. Boil 4 rolls at a time for 1 minute. Remove from water with slotted spoon, drain and place back on baking sheets. Brush with egg white and sprinkle with coarse salt.

Step 7:

Bake in preheated oven until brown, about 20 to 25 minutes. Cool on wire cooling rack.

Cheesy Mustard Dipping Sauce:

Step 8:

Carnation® Simple White Sauce: Melt butter in medium saucepan. Add flour and cook over low heat stirring for 1 minute.

Step 9:

Whisk in evaporated milk and salt. Bring to a boil, lower heat and cook for 5 minutes, stirring occasionally until sauce has thickened.

Step 10:

Cheesy Mustard Sauce: Add cheese and mustard. Stir until cheese has melted.

Tip

Sauce can be refrigerated for up to 2 days. Just reheat before serving.