Pretzel Dinner Rolls Recipes

PRETZEL DINNER ROLLS

Steps:

• 1. Don't let this scare you! It's really easy! In a large mixing bowl combine warm water, yeast and sugar. Let stand 5 min or until foamy. Add flour, salt, butter and mix with dough hook until thoroughly combined and pulls away from sides and forms a ball of dough, you may need to add a little more flour, 1/2-1 cup. Cover with towel and set in warm place to rise for approx 1 hour or until doubled in size. Punch down dough and turn out onto lightly floured surface.
• 2. Line 1 baking sheets with parchment paper or foil sprayed lightly with cooking spray. Cut dough into 18 pieces (or 9 for a 'good' hamburger size bun, per the advice of Laurie Sanders a JAP member as well) Shape each piece into a ball. I flatten it between my palms and fold over a couple times then pull sides down and pinch together on bottom until a nice round ball shape is formed. Place pinched side down on sheets. At least 1" apart. Cover with plastic wrap then a towel and let rise 30 minutes or until doubled in size.
• 3. Preheat over to 425. Place racks in middle positions. In a large saucepan, bring water to a boil, add baking soda and lower heat to simmer. Put 3-4 rolls at a time into boiling water seam side down for 30 seconds, then turn over for another 30 seconds. Remove with a slotted spoon to a clean towel. Then place back onto prepared pan.
• 4. With a pastry brush, brush tops and sides of each roll with egg wash, being sure to coat all sides. Top each roll with pretzel salt (I used course sea salt). Then with a sharp knife cut a "X" into the top of each roll. Bake rolls in preheated oven for 15-20 minutes.(20-25 for the larger bun) or until buns reach an internal temp of 170ish
• 5. Eat as is, or serve with burgers,or make your buns long and serve with hot dogs or brats. Chicken breast with caramelized onions and a good honey mustard is great on these on these too. :o)

PRETZEL ROLLS

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.

SUPER SOFT PRETZEL ROLLS- EASY TOO!

Steps:

• Mix together brown sugar, salt, and yeast in big bowl.
• Mix together oil and water and add this to the sugar and yeast mix.
• Add the flour and mix to a nice doughy (not sticky) consistency. Knead with mixer a few minutes.
• Divide dough into 12 balls and shape into rolls (I like long oval shapes) and let rise on greased foil cover sheet for 20-30 minute until nice and puffy. (I raise mine in a warmed oven--preheat to lowest setting then turn OFF, THEN put in the dough to rise).
• Meanwhile, bring water and baking soda to a SIMMER in a wide pan with straight sides and preheat oven to 375.
• Place 4 rolls in the water and simmer 1 minute then flip and simmer 1 minute more.
• Drain and place on cookie sheet. Repeat with remaining rolls.
• Brush rolls with egg white and sprinkle generously with kosher salt. Slash decoratively with a SHARP blade.
• Bake until 'pretzel' brown, about 12-15 minutes.
• Enjoy!

PRETZEL ROLLS

Steps:

• Combine the water, sugar and yeast in the bowl of a stand mixer. Allow to sit for 5 minutes or until the mixture begins to foam.
• Add the flour, salt and butter. Using the dough hook attachment, mix on low speed until combined. Use a spatula to scrape flour from the side of the bowl during mixing.
• Change to medium speed and mix until the dough pulls away from the side of the bowl, 4 to 5 minutes.
• Remove the dough from the bowl, brush the bowl with vegetable oil, and return the dough to the bowl. Cover with plastic wrap and sit in a warm place for about an hour or until the dough has doubled in size.
• Preheat the oven to 450 degrees F. Use canola cooking spray to line the 24 compartments of your muffin trays.
• Bring the 10 cups of water and the baking powder to a rolling boil in an 8-quart pot. Watch the water carefully, since the baking powder can make it boil over. If desired, cut a cross in each ball. NOTE: the natural folds in the dough should create.
• In the meantime, turn the dough out onto a slightly oiled work surface and divide into 24 equal pieces. Roll each piece of dough into a ball.
• Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a skimmer or strainer (don't use tongs as they will damage the surface of the dough). Place each roll in a muffin tray compartment as it is removed from the water.
• Brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt.
• Bake until dark golden brown in color, 12 to 14 minutes.
• Transfer to a cooling rack for at least 5 minutes before serving.