Pretzel rolls

Ingredients for 1 servings:

• 500 g wheat flour, type 405
• 20 g yeast
• 250 ml milk, lukewarm
• 30 g butter
• 1 tsp salt
• 50 ml milk
• 1 tbsp, leveled baking soda
• Salt, coarse-grained, or sesame seeds, for sprinkling

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

makes 8 – 10 rolls

Sift the flour into a bowl and make a well in the center. Dissolve the yeast in a little lukewarm milk and pour into the well. Spread the cut butter and salt over the edge of the flour. Cover and let rest for 10-15 minutes. Pour the remaining lukewarm milk into the pre-dough and knead everything into a nice, smooth dough. Beat the dough until it bubbles, divide it into 8-10 pieces, and cover and let rest for 30-40 minutes. Preheat the oven to 200°C (180°C fan-assisted). Line two baking sheets with baking paper. Form the dough pieces into oblong rolls and place them on the baking sheets. Cover again and let the rolls rest for 10-15 minutes. For the lye, bring the milk to a boil in a saucepan, add the baking soda, and stir (Caution: It will foam up considerably briefly!). Immediately brush the rolls with the lye, sprinkle with salt or sesame seeds, and cut a single cut lengthwise. Bake one at a time on the middle rack for 20-25 minutes. Remove from the baking sheet and let cool.