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Take care when picking out a salt to top your rolls with: a nice flaky salt can really elevate these pretzel rolls. The pretzel roll is famous, you find them everywhere nowadays. Split them and fill them with thick-sliced bacon and some nice grainy mustard and you've got a hearty, filling brunch. They are great for sandwiches too or by themselves. These pretzel rolls are basically soft pretzels that have not been given the signature pretzel twist. Make your favorite burger extraordinary with these buns. You can use this same recipe and divide it into 16 – 2 1/2 ounce portions to make fabulous dinner rolls.
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These buns are absolutely delicious and so easy, made right in your food processor. It tastes like a pretzel, firm on the outside and pillowy on the inside. These Pretzel Buns are the best of both worlds. I have been working on this recipe, trying several variations, I started with a basic pretzel recipe and adapted it to make it more like a bun. We were pleasantly surprised to see the burgers were served on buns made out of pretzels. We all ordered burgers off the menu, my Mom and I ordered 2 different burgers and shared. I got the taste for these Pretzel Buns during that visit! It was 2 restaurants in one with 2 different menus. During our trip after a long day filled with spectacular sight seeing we stopped to eat at this fascinating restaurant Cowboy Club. With a sharp straight edged knife, cut a slash or x in the top of each roll.īake the rolls in the preheated oven for 15-20 minutes.A few months ago we took an amazing trip with my parents to Sedona known as the most beautiful place in the United States. Top each roll with a sprinkle of pretzel salt. With a pastry brush, glaze each roll with the lightly beaten egg, making sure to coat all sides completely. Poach other side for 30 seconds then remove with a slotted spoon to the same prepared sheet pans, seam side down. Poach for 30 seconds then carefully turn the roll over in the liquid. Put the rolls into the poaching liquid, seam side down. Add the baking soda and lower heat to a simmer. Grease a 10-inch cast-iron skillet or 13×9-inch baking pan with butter. Cover it with plastic wrap and set it in a dark, warm place to proof until it doubles in size, about 1 hour. In a large saucepan, bring 2 quarts of water to a low boil. Remove the dough from the bowl then grease the bowl with vegetable oil and return the dough to it.
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Preheat oven to 425Â☏ and place oven racks on the lowest and middle positions. Cover with a towel and let rise in a warm place for 30 minutes until doubled. Place the ball on the baking sheet pinched seam side down, with at least 1 inch between each roll. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand. To shape, take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Line two sheet pans with parchment paper.Ĭut the dough into 18 pieces (2 ounces each). Punch down and turn out onto a lightly floured surface. Cover with a towel and let rise in a warm place for 1 hour or until doubled in bulk. In the bowl of a stand mixer, combine the water and the yeast and let rest 5 minutes until foamy.Īdd the sugar, flour, salt, and butter mix with the dough hook until thoroughly combined. Sea Salt or Pretzel Salt (to sprinkle on top) Just be aware that they have a very high sodium content because of the salt and baking soda.ġ package (1/4 Oz. These are a fun roll to use for small party sandwiches.