Bacon Cheddar Pretzel Rolls

• Meat

  • 1 cup Bacon

• Baking & Spices

  • 1 1/2 tbsp Active dry yeast
  • 4 3/4 cup All-purpose flour
  • 1/3 cup Baking soda
  • 1/3 cup Brown sugar
  • 8 tsp Kosher salt

• Dairy

  • 8 tbsp Butter, unsalted
  • 1 cup Cheddar cheese, sharp
  • 2 cup Milk

• Liquids

  • 2 cup Water

Found on asimplepantry.com

Description

Ingredients

• 2 C Milk
• 1 1/2 Tbsp Active Dry Yeast
• 1/3 C Brown Sugar
• 4 Tbsp Unsalted Butter, melted
• 4 3/4 C All-Purpose Flour + Extra, if needed
• 2 tsp Kosher Salt
• 1 C Bacon, crumbled
• 1 C Sharp Cheddar Cheese, shredded
• 2 C Warm Water
• 1/3 C Baking Soda
• 2 Tbsp Kosher Salt
• 4 Tbsp Unsalted Butter, melted

Directions

• In a medium saucepan, gently heat the milk to just below 110 degrees. Any warmer and it will kill the yeast, so use a thermometer, or just stick your finger in there. If you can keep it comfortably in the milk, then its not too hot. Remove from heat.
• Stir in the yeast until its all wet, then allow to sit and proof for around 5 minutes. Add the butter and sugar and stir until combined, then slowly begin mixing in the flour and salt until its all combined.
• Turn the mix out into a large mixing bowl and knead with the dough hook for around 10 minutes, adding a little flour if needed, should the dough stick to the bowl too much.
• After kneading, cover with a damp cloth and set in a warm spot to rise for an hour, or until doubled in size.
• Preheat the oven to 400 degrees.
• Punch down the dough, then divide into 16 even balls. Flatten each ball into a disk, then add a hearty pinch of cheese and bacon. Pull the sides up and over the cheese and bacon and pinch back into a ball. Mix together the warm water and baking soda, then dunk each ball into the water, and place on a greased baking sheet. Sprinkle with kosher salt, score with a knife (optional), then bake for 15 minutes, or until dark golden brown. Remove from heat, then brush with the melted butter and serve immediately.