- 1/4 cups lukewarm water
- 1 tsp active dry yeast
- 1 tbsp sugar
- 2 tbsp butter
- 3 cups pastry flour, plus extra for handling the dough
- 1 1/4 tsp salt
Melt 2 tbsp butter over low heat. Measure 1 tbsp of the melted butter and put it in the cup of water. Place the remaining 1 tbsp of melted butter into medium-sized bowl and brush it around. Set the bowl aside.
Measure 3 cups of flour and 1 ¼ tsp salt and pour into a food processor. Turn on food processor and pour the water through the feed tube. Leave the dough in the food processor and sprinkle sum flour on your work area. Remove from processor and push the dough together into a smooth ball, adding more flour to your hands if sticky. Knead for 2-3 minutes.
Place the ball of dough in the buttered bowl, move around until it is covered with butter. Cover the bowl with a towl and let the dough rest for 1 hour.
After an hour, cut dough in half, wrap one half in plastic bag and place in refrigerator or freezer for later use.
To make the dinner rolls, use half the dough to make 8 rolls.
Sprinkle a little flour on the work area and put the dough on the flour. Use scissors or a pastry cutter to cut the dough into 8 equal parts.
Cut each section into 3 equal parts. Rub some flour into the palms of your hands and roll each part into a little ball. You should have 24 balls.
use a dinner knife to cut one tablespoon of butter and melt. Paint 8 muffin cups with melted butter. Pour a little water into any extra, empty cups.
Put three balls of dough side by side in each muffin cup. When they are all in, let the dough sit for 30 minutes.
Preheat oven to 275 degrees F. After 30 minutes, place in the oven and bake for 15 minutes.
Let cool before eating.
Source: Honest Pretzels, Mollie Katzen