PRETZEL ROLLS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h40m
Yield 12 rolls
Number Of Ingredients 10
Steps:
- For the dough: Combine the milk and 6 tablespoons of the butter in a pot. Stir in the sugar. Scald the milk mixture slightly by heating it almost to a boil. Turn off the heat and let cool until just warm to the touch, about 10 minutes.
- Add the flour, yeast, baking soda and salt to the milk mixture in the pot and stir until well combined. Cover the pot with a dish towel and place in a warm spot in the kitchen. Let the dough rise for an hour or so. It should roughly double in size.
- Divide the dough into 12 equal parts and roll each into a neat ball. Place the balls on a baking sheet sprayed with cooking spray. Cover with a dish towel and set aside in a warm place to rise for another 20 minutes.
- For the water bath: While the dough is rising, bring a pot with 10 cups of water to a boil. Stir in the baking soda.
- Preheat the oven to 425 degrees F. Melt the remaining 2 tablespoons butter in a small pot or in the microwave.
- Working in 3 batches of 4 rolls each, drop the dough balls into the water and boil for 30 seconds. Transfer the boiled balls to a baking sheet lined with paper towels to drain.
- To bake the rolls: Transfer the rolls to a parchment-lined baking sheet. Using a sharp knife, make a small "x" in the top of each roll. Brush the tops with the melted butter and sprinkle with sea salt. Bake until deep brown, about 15 minutes.
PRETZEL HOT DOG BUNS
Provided by Jeff Mauro, host of Sandwich King
Time 1h40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a small saucepan, heat the milk, 1/2 cup water, sugar and honey to 105 to 110 degrees F. Add to the bowl of a stand mixer. Sprinkle the yeast over the water mixture and wait for at least 10 to 15 minutes until the yeast blooms.
- In a separate saucepan over medium heat, add the butter and garlic and cook until the butter is melted and the garlic is fragrant, 2 to 3 minutes.
- Combine the all-purpose flour and bread flour in a mixing bowl.
- Add the flour mixture to the bowl with the blooming yeast, and then add in the melted butter and garlic mixture. Mix on medium speed until the dough has come together and is smooth and elastic in texture and pulling away from the sides of the bowl, 5 to 7 minutes.
- Line 2 baking sheets with silicone mats. Turn the dough out onto a lightly floured cutting board and form into a ball. Cut into 4 equal pieces, and then cut those in half to form 8 equal pieces. Using your hands, roll each piece into a ball and place onto a prepared baking sheet. Cover with a dish cloth and let them rest in a warm place for 12 to 15 minutes.
- Once rested, lightly dust your work surface again and roll the balls into 7-inch logs. Place onto the other prepared baking sheet, cover, place back in the warm spot and let rest for an additional 30 minutes.
- Preheat the oven to 425 degrees F. Place one oven rack high and one low. Line 2 more baking sheets with silicone mats or parchment paper.
- In a large pot, bring 8 cups water to a boil, and then add the baking soda. In batches, place the dough in the water and cook for 30 seconds on each side.
- Using a slotted spatula, remove the logs and place onto the prepared baking sheets. Sprinkle the logs with pretzel salt as they come out of the water, to ensure the salt sticks. Then cut 3 diagonal slits on top of the bread, not too deep.
- Bake for 10 to 13 minutes, rotating between the top and bottom racks of the oven halfway through the cooking.
PRETZEL ROLLS
Provided by Food Network Kitchen
Time 4h45m
Yield 8 rolls
Number Of Ingredients 10
Steps:
- Warm the milk in a small saucepan until a thermometer registers 110 degrees F. Pour into a medium bowl; sprinkle with the yeast and let soften, about 2 minutes. Sprinkle with the sugar and set aside until foamy, about 5 minutes.
- Combine the flour and fine salt in the bowl of a stand mixer fitted with the dough hook. With the mixer on low speed, add the yeast mixture and butter and mix until the dough is slightly smooth and soft but still sticky, about 2 minutes. Coat a large bowl with cooking spray; add the dough, cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour.
- Generously coat a baking sheet with cooking spray. Turn the dough out onto a lightly floured surface. Stretch into a 16-inch-long log, about 2 inches wide; cut into 8 even pieces. Roll and stretch each piece into a 6-inch-long rope, then wind into a coil; tuck the end underneath. Transfer the rolls to the baking sheet and cover with plastic wrap. Let rest at room temperature 15 minutes, then refrigerate until slightly puffed, about 2 hours.
- Preheat the oven to 400 degrees F. Fill a large pot or deep skillet with 3 inches of water. Add the baking soda and 1/4 cup coarse salt and bring to a boil. Add half of the rolls and cook until slightly puffed, about 1 minute, flipping halfway through with a slotted spoon. Recoat the baking sheet with cooking spray and return the rolls to the baking sheet. Repeat with the remaining rolls. Brush the rolls lightly with the beaten egg, then sprinkle with coarse salt.
- Transfer to the oven and bake until the rolls are deep golden brown, 18 to 20 minutes, rotating the baking sheet halfway through. Transfer to a rack and let cool 10 minutes on the pan, then remove the rolls to the rack to cool completely.
HOMEMADE PRETZEL BUNS WITH BUTTER AND HAM
Provided by Valerie Bertinelli
Categories main-dish
Time 3h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Add 1 1/2 cups of lukewarm water and the yeast to a large bowl and allow the yeast to sit until foamy, about 5 minutes. Whisk in 1 teaspoon of salt and 1 tablespoon of the melted butter. Add the flour and stir with a wooden spoon to combine. Once the dough is shaggy, but mostly holding together, turn it out onto a lightly floured surface. Dust your hands with flour and knead the dough for about 3 minutes, adding more flour as needed to prevent sticking. Form the dough into a ball and place back inside the mixing bowl. Cover with plastic wrap or a clean kitchen towel and leave in a warm, dry place to rise until the dough has doubled in size, about 1 hour. Punch the dough down once to release some of the air bubbles. Turn the dough out onto a very lightly floured surface and divide the dough into 8 equal pieces with a pizza cutter or a sharp knife. Form each piece into a ball, and place seam side down. Let rise, uncovered, for 10 minutes.
- Meanwhile, line a rimmed baking sheet with parchment paper. Preheat the oven to 400 degrees F. Bring 12 cups of water and the baking soda to a light simmer in a large pot.
- Submerge 2 to 3 dough balls at a time into the simmering water using a slotted spoon. Let them sit in the water for 10 seconds per side. Carefully remove each roll, making sure to drain off as much liquid as possible and place on the prepared baking sheet. Using a sharp knife, make an X on the top of each roll. Brush the remaining melted butter on the rolls and sprinkle with a generous pinch of sea salt. Bake until golden brown, about 25 minutes. Remove from the oven and let rest for 10 to 15 minutes before slicing.
- To assemble the sandwiches: Slice each roll in half. Spread softened butter on each of the cut sides of the roll, using about 1 tablespoon of butter per roll. Delicately fold and layer ham on the bottom half of each roll. Top with brie and place about a 1/4 cup of arugula on top of the ham. Sandwich with the top buns.
PRETZEL BUNS
Buns that taste and look like soft pretzels! Not too difficult to make, these buns are great for sandwiches or as a side (especially with steak!). Try them with burgers topped with Swiss cheese and honey mustard!
Provided by Brittskydoodlepoodlepie
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h53m
Yield 12
Number Of Ingredients 14
Steps:
- Sprinkle the yeast and 1 teaspoon sugar over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
- Add milk, shortening, eggs, oil, 3 cups flour, 1/4 cup sugar, and 1 1/2 teaspoons salt. Blend with an electric mixer on medium speed until smooth. Mix in remaining 3 cups of flour by hand, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a floured surface, and knead until smooth and elastic, about 5 minutes. The dough will be sticky.
- Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Uncover the dough and punch it down.
- Preheat an oven to 350 degrees F (175 degrees C).
- Pull off baseball size portions of dough and roll into "snakes" about 6 inches long. Roll each "snake" into a spiral to give the tops some texture. Set each formed bun aside.
- Mix the baking soda and 4 cups hot water in a bowl. The baking soda does not need to dissolve completely. Dip each bun in the baking soda solution before placing on a baking sheet. Brush each bun with melted butter and sprinkle with sea salt. Bake in the preheated oven until brown, 20 to 25 minutes. Cool on a wire rack or brown paper bag.
Nutrition Facts : Calories 382.2 calories, Carbohydrate 54.7 g, Cholesterol 44.4 mg, Fat 13.7 g, Fiber 2 g, Protein 9.5 g, SaturatedFat 5.1 g, Sodium 2865.5 mg, Sugar 6.6 g
More about "pretzel buns recipes"
PRETZEL SANDWICH BUNS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (91)Calories 230 per servingTotal Time 1 hr 57 mins
- Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a smooth, slightly sticky dough., Allow the dough to rise in a lightly greased bowl, covered, for about 1 hour, until doubled., Gently deflate the dough, and transfer it to a lightly greased work surface., Divide the dough into 10 pieces and shape each piece into a smooth ball.
- Alternatively, for instructions on how to shape long sub-style sandwich buns, see the tip below., Lightly grease a baking sheet; or line the sheet with parchment and grease the parchment.
- Place the balls on the baking sheet, cover, and let rest for 15 minutes., Preheat the oven to 400°F., Prepare the water bath: Bring the water, salt, and baking soda to a boil in a large pot., Drop 5 dough balls at a time into the water bath., Cook for 30 seconds, flip over, and cook for 30 seconds longer.
THE BEST PRETZEL BUN RECIPE {CHEWY & PERFECT} - SAVORY …
From savorysimple.net
5/5 (17)Total Time 45 minsCategory Main Course, Side DishCalories 206 per serving
- Whisk together the water, yeast and sugar in the bowl of a stand mixer. Allow the mixture to proof for 6 minutes.
- Attach the dough hook to the stand mixer. Mix on low speed until the dough comes together and then turn the speed up to medium-low and mix for 3 minutes. Turn the speed up to medium and mix for another 2 minutes.
- Form the dough into a tight ball and place into a lightly greased bowl. Cover with a clean kitchen towel and allow the dough to double in size, approximately one hour. Remove the towel and gently punch down the dough.
GERMAN PRETZEL BUNS ARE EASIER TO MAKE THAN YOU THINK!
From foodrepublic.com
Servings 10Published 2017-01-09Estimated Reading Time 3 mins
- In a medium bowl, whisk together the water and butter — the mixture should be lukewarm. Add to the flour mixture and mix with the dough hooks of an electric mixer for a few minutes or until well combined.
- When the dough has doubled in size, punch it down, take it out of the bowl, and knead for about 30 seconds. Divide the dough into 10 equal (roughly 3-ounce) portions.
- In a large pot, wide enough to fit 2 buns at once, bring 4¼ cups of water and the baking soda to a boil. Watch the pot; the baking soda-water mixture will foam up.
- Cook the remaining buns in the same manner, then bake, one sheet at a time, for about 16 minutes or until golden brown. Enjoy warm with unsalted butter.
PRETZEL BUNS RECIPE - CHATELAINE
From chatelaine.com
EASY SOFT PRETZEL ROLLS (EASY RECIPE) - SALLY'S BAKING …
From sallysbakingaddiction.com
PRETZEL BUNS RECIPE - SAVOR THE FLAVOUR
From savortheflavour.com
EASY PRETZEL BUNS - PUREWOW
From purewow.com
HOW TO MAKE PRETZEL BUNS | KING ARTHUR BAKING
From kingarthurbaking.com
EASY PRETZEL BUNS - HOT ROD'S RECIPES
From hotrodsrecipes.com
PUMPKIN BEER CHEESE PRETZELS - SOFT PRETZELS WITH BEER CHEESE
From howsweeteats.com
GERMAN PRETZEL BUNS RECIPE | LAUGENSTANGEN | ROLLS DIPPED IN A LYE
From theomaway.com
HOW TO MAKE SOFT PRETZELS AT HOME, ACCORDING TO ERIN JEANNE …
From salon.com
INCREDIBLE RECIPE FOR PRETZEL BUNS - GLOBAL BAKES
From globalbakes.com
PRETZEL BUNS - BAKE IT WITH LOVE
From bakeitwithlove.com
EASY HOT DOG PRETZEL BUNS RECIPE — BITE ME MORE
From bitememore.com
PRETZEL BUN RECIPE - SUNCAKEMOM
From suncakemom.com
PRETZEL BUNS RECIPE - MAGNOLIA
From magnolia.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love