Pretzel bun sliders with squash and sweet potato flour (contains rice)
June 08, 2014;
In the microwave, melt the oil/ghee and heat with the almond milk until warm (about 110 degreed) then set aside.
Combine the flour mixture, and brown sugar in the bowl of a stand mixer, mixing bowl or blender. Add the yeast and blend until combined.
Lightly beat the almond milk and oil with the eggs and yolk, then add to the flour blend. Mix/knead on medium speed for 3 minutes.
Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured surface and knead until smooth. Divide into 4-6 equal pieces for your sliders. Using your hands, roll each piece into a smooth ball. Place on your baking sheet and cover with plastic wrap. Let them rest in a warm place for 30 to 40 minutes.
With 10 min remaining in the rise, preheat your oven to 425 degrees and bring a pot with 8 cups of water to a boil.
just before the water reaches a boil, slowly add the baking soda to the water. Careful not to add it to fast or you will have one heck of an overflow mess. One dough ball at a time, place the dough in the water and cook for 30 seconds on each side.
Using a slotted spoon, remove the rolls and place onto the baking sheet. Cut an "X" shape ontop of the sliders as they come out of the water and sprinkle with coarse salt.
Bake 12 to 20 minutes, keeping an eye after 10 min.