Pretzel Rolls with Beer-Mustard

 

2 1/4

teaspoon Yeast

1

cup water (110 degrees)

1

tablespoon brown sugar

3

tablespoons milk

3

tablespoons melted butter

3 1/2

cups Gold Medal All-Purpose Flour

4

tablespoons Kosher Salt

1/2

cup Spicy Brown Mustard

2

tablespoons beer

1

clove minced garlic

1/2

cup baking soda

• 1 Preheat oven to 400 degrees
• 2 Combine yeast with water along with a sprinkling of the brown sugar. Set aside 10 minutes
• 3 Melt butter, combine with milk. Set aside.
• 4 After 10 minutes combine yeast water mixture.
• 5 Combine liquids with 3 cups flour and 2 tablespoons of salt
• 6 Mix until combined and then knead for ten minutes until dough is smooth and elastic.
• 7 Let rest for 30 minutes in bowl sprayed with nonstick spray and covered with plastic wrap in warm place
• 8 Kneed dough to release gas bubbles and let rest for 10 minutes.
• 9 While dough is resting bring large pot of water to a boil. When water is boiling slowly add baking soda.
• 10 When dough is rested take out of bowl and cut in quarters and roll into balls.
• 11 Drop dough in baking soda water for no more than 30 seconds
• 12 Place on baking sheet sprayed with non stick spray. Score top of roll with "+" on top and then sprinkle top of rolls with salt.
• 13 Bake in oven for 20 minutes or until rolls are nice brown color and sound hollow when knocked on.
• 14 For sauce mix garlic, mustard and beer. Serve with warm rolls.