Ingredients:
1 Tbsp active dry yeast
1 1/2 cups warm water
2 eggs, beaten
1 stick of butter, melted
5 1/2 cups hot roll mix
1 egg, beaten (for glaze)
2 Tbsp coarse salt
1 Tbsp active dry yeast
1 1/2 cups warm water
2 eggs, beaten
1 stick of butter, melted
5 1/2 cups hot roll mix
1 egg, beaten (for glaze)
2 Tbsp coarse salt
In a large bowl, dissolve yeast in warm water.
Add 2 beaten eggs and butter.
Gradually stir in hot roll mix.
Knead for about 5 minutes, until dough is smooth. If too sticky, add more roll mix.
On a lightly floured surface (works best if you use hot roll mix instead of flour), roll dough into 1/2" thin ropes measuring 20-24" in length.
Form into pretzel shapes. Or you may cut into pretzel sticks of any length you desire.
Place prepared pretzels on greased baking sheets.
Brush tops of pretzels with beaten egg and sprinkle salt on top.
Bake in a preheated oven for 12-15 minutes, or until brown and crisp.
Serve with mustard or melted Velveeta cheese.
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