Pretzel Dough Buns

This really is just a recipe for Pretzels out of the Better Homes and Gardens red and white checkered cookbook I have had since the 1990s that I made into slider-size buns.  They tasted fine, but next time, I will try to make them bigger-real bun size. I liked this less sweet recipe better than what you sometimes get with other "pretzel buns."

Dough ready to be kneaded

Only 6 more minutes to go...

Burger Buns rising just a few more minutes

Hot dog and burger buns ready for baking #1
and a pretzel shape for fun

Boiling in salted water

Ready for egg glaze and bake #2

Ready for meat and eat!

4 c. Flour

1 pkg yeast

1 1/2 c. milk

1/4 c. sugar

2 Tb cooking oil

1 tsp. salt

3 qts boiling water

2 Tb salt

Stir 1 1/2 c. flour with yeast.  In a saucepan, heat and stir milk, oil, sugar and salt until warm (120-130 degrees).  Add to flour mix.  Beat with mixer on low for 30 seconds; then high for 3 minutes.  Turn onto floured surface and knead in enough flour to make a moderately stiff dough for about 6-8 minutes. Place in greased bowl and let rise for an hour or so.  Punch down dough, turn out on floured surface and let rest, covered, 10 more minutes.  Roll out and then shape as desired.  Bake buns at 475 for 4 minutes.  Remove from oven and lower temp to 350.  Boil water with salt until dissolved. Dip buns a couple of times and then boil 2 minutes, turning once. Drain.  Combine 1 egg and 1 Tb of water.  Brush buns.  Return to 350 oven for 20-25 minutes until golden brown.  Cool, cut and consume :)

*photos courtesy of World of Beauty Photography