Parmesan Pretzel Rolls

Name: Parmesan Pretzel Rolls
Ingredients: 3 cups All-purpose Flour; 1/2 cups Butter Sliced; 1 package (1/4 Oz) Active Dry Yeast; 2 Tablespoons Granulated Sugar; 1/4 cups Warm Water; 1 cup Half-and-half; 3 whole Egg Yolks, Beaten; 1 teaspoon Salt; 1-1/2 cup Shredded Parmesan Cheese; 1 whole Egg White, Beaten

10 ingredients

5 steps

Ingredients

3 cups All-purpose Flour
1/2 cups Butter Sliced
1 package (1/4 Oz) Active Dry Yeast
2 Tablespoons Granulated Sugar
1/4 cups Warm Water
1 cup Half-and-half
3 whole Egg Yolks, Beaten
1 teaspoon Salt
1-1/2 cup Shredded Parmesan Cheese
1 whole Egg White, Beaten

Directions

1

1. Place flour in large mixing bowl. Cut in butter with a pastry blender, until mixture resembles coarse crumbs. Cover and refrigerate. Sprinkle yeast and 1 tablespoon of granulated sugar over warm water in a medium mixing bowl; stir to dissolve. Let stand 5 minutes until foamy. Add half-and-half, egg yolks, salt and remaining 1 tablespoon sugar; stir well. Pour over flour mixture and stir until flour is just moistened. Cover and refrigerate dough at least 12 hours.
2

2. Punch dough down. Roll out on a lightly floured surface into a 16-inch square. Fold dough over into thirds. Starting on the short side, roll dough out into an approximately 10x20
3

-inch rectangle. With a pizza cutter, cut 10-inch strips approximately 3/4 inch wide. Form each strip into a pretzel shape.
4

Place parmesan cheese in a medium shallow bowl. Brush each pretzel with egg white and dip into the bowl of shredded parmesan. Place on a baking sheet and repeat with remaining pretzels. Bake at 350 degrees for 15-17 minutes, or until lightly browned.
5

Makes about 2 1/2 dozen pretzels