Today’s pretzel rolls are especially popular with kids, and the recipe is so easy to make that it’s even easier than steaming them. In addition to the dough making tips above, here are some more oil roll shaping tips, which I used today. It doesn’t fall apart and still looks good. Let’s take a look.
salt and pepper
How to make raw pretzel rolls
Pat the risen dough flat to ventilate. If the dough is chilled, it’s best if it can be brought back to temperature ahead of time.
Roll out into a long sheet, brush with oil and sprinkle with pepper.
Folded in thirds.
Cut into strips three centimetres wide.
Cut an opening in the middle of the three centimeters, keeping the two ends connected, as shown here.
Then walk one end of the oil rolls through the hole in the middle twice to make pretzels.
Preheat a non-stick skillet, turn off the heat, brush with a layer of oil and place the oil rolls on top.
Cover the pan and let the rolls wake up in the pan for a few minutes.
Light the fire again and slowly burn them over low heat.
Once the bottom of the rolls have browned, add a small bowl of water to the pan.
Cover the pan with the lid and continue cooking. At this point you can turn the heat to medium.
After a few minutes, steam the pan dry and the rolls will be cooked.
Put on the minced shallots and black sesame seeds, and you’re ready to serve.
It’s especially good for breakfast.
The best way to make these rolls is to cook them without burning them.
The size of the rolls should not be too big.