: Pretzel Rolls
1
: Dissolve sugar and water in a large bowl of an electric mixer. Sprinkle in yeast. Let stand 10 minutes, stir well.
2
: Add warm water, brown sugar, salt and 3 cups (750 mL) flour to dissolved yeast mixture. Using dough hook attachment beat dough on low speed until flour is incorporated. Increase speed to medium and continue beating for 5 minutes. If necessary, add more flour to make a soft dough which leaves the sides of the bowl.
3
: Knead dough on a floured surface, adding more flour as necessary, until no longer sticky (about 5 minutes). Place in a lightly greased bowl. Cover with plastic wrap and a tea towel.
4
: Rise in warm place (75°-85°F/24°C-29°C) until doubled in size, about 60 minutes.
5
: Line two baking sheets with parchment paper. Punch down dough. Divide into 16 pieces and form into balls. Place on prepared baking sheets. Using sharp scissors cut an X in centre of each roll. Cover with towel and let rise until doubled in size, about 20 minutes.
6
: Preheat oven to 375°F (190°C). Bring 12 cups (3 L) water to a boil in a large stock pot. When rolls have doubled in size, slowly add baking soda and sugar to boiling water. Water will foam up. Boil 4 rolls at a time for 1 minute. Remove from water with slotted spoon, drain and place back on baking sheets. Brush with egg white and sprinkle with coarse salt.
7
: Bake in preheated oven until brown, about 20 to 25 minutes. Cool on wire cooling rack.
: Cheesy Mustard Dipping Sauce
8
: Carnation® Simple White Sauce: Melt butter in medium saucepan. Add flour and cook over low heat stirring for 1 minute.
9
: Whisk in evaporated milk and salt. Bring to a boil, lower heat and cook for 5 minutes, stirring occasionally until sauce has thickened.
10
: Cheesy Mustard Sauce: Add cheese and mustard. Stir until cheese has melted.