Breadzel

I have even more respect for the art of making bread after having made these pretzel challah rolls. While few ingredients, there are many steps before the dough can actually be called bread. Three out of the four hours it took to make the rolls was spent waiting for the dough to rise-- which it did so nicely I even impressed myself.

Once the rising, rolling, knotting, and proofing were completed, I plunged the puffy little knots into boiling water before baking them for 20 minutes in the oven. The rolls came out shiny and golden, and perfect for dipping in dijon mustard.