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 BREAD
Like a pretzel, this bread has a salty brown crust and a tender texture--perfect for sandwiches.
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h49m
Yield 12
Number Of Ingredients 10
Steps:
- Heat milk and butter until warm (100 degrees to 110 degrees F); the butter will not completely melt. Combine with undissolved yeast and brown sugar in a large mixer bowl. Stir in salt and 2 cups flour, beat for 3 minutes. Gradually add enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size.
- Preheat oven to 400 degrees F.
- Combine boiling solution and bring to a boil. Punch dough down and divide into 2 equal pieces. Form each piece into a tight, smooth ball. Boil each loaf in the solution for 2 minutes, turning after 1 minute. Remove loaves from pot using a slotted spoon and place on a greased baking sheet.
- Brush with egg wash and cut a cross in the top. Bake for 15 minutes then reduce the temperature to 350 degrees F and bake an additional 10 to 12 minutes until the loaves are evenly browned. Remove from pan and cool on a wire rack.
Nutrition Facts : Calories 157.4 calories, Carbohydrate 27.1 g, Cholesterol 22.2 mg, Fat 3 g, Fiber 0.8 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 4155.6 mg, Sugar 3.3 g
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 BUNS RECIPE - SAVOR THE FLAVOUR
From savortheflavour.com
5/5 (4)Calories 207 per servingCategory Bread
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.
EASY PRETZEL BUNS RECIPE - PUREWOW
From purewow.com
3.3/5 (75)Total Time 3 hrs 40 minsServings 8Calories 395 per serving
- Make the Dough: In the bowl of an electric mixer fitted with the dough hook attachment, mix the flour, sugar, salt and yeast to combine, about 30 seconds.
- Add 1½ cups (349g) warm water (about 95°F to 100°F) and the butter, and mix on low speed until the dough comes together, about 3 minutes. Increase the speed to medium-high and continue to mix until the dough is very smooth, about 4 minutes more. Lightly grease a large bowl with nonstick spray, and transfer the dough to the bowl. Cover loosely with plastic wrap or a damp towel and let rise at room temperature until double in size, 1 hour to 1½ hours.
- Turn the dough out onto a lightly floured surface. Divide the dough into 8 even pieces (about 145g each). Cover the dough loosely with plastic wrap or a clean kitchen towel and let rest on the work surface for 10 minutes.
- Shape the Pretzel Rolls: Working one at a time, cup your hand over a piece of dough and roll it in a circular motion on the work surface to form it into a tight round. Cover the rolls loosely with plastic wrap or a clean kitchen towel and let rise on the work surface, 45 minutes to 1 hour more.
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.
PRETZEL ROLLS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
PRETZEL ROLLS RECIPE - MINI PRETZEL BUNS, GREAT FOR SLIDERS!
From momfoodie.com
PRETZEL BUNS RECIPE - CHATELAINE
From chatelaine.com
PRETZEL BUNS - BAKE. EAT. REPEAT.
From bake-eat-repeat.com
SOFT PRETZEL BUNS - ALL TASTES GERMAN
From alltastesgerman.com
SOFT PRETZEL BUNS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
PRETZEL BUNS RECIPE - ADD A PINCH
From addapinch.com
CLASSIC PRETZEL BUNS RECIPE - STILL BLONDE AFTER ALL THESE …
From stillblondeafteralltheseyears.com
PRETZEL BUN RECIPE - THE AUTHENTIC GERMAN STYLE
From foodgeek.dk
EASY SOFT PRETZEL ROLLS (EASY RECIPE) - SALLY'S BAKING …
From sallysbakingaddiction.com
13 BEST PRETZEL BUN SANDWICHES IDEAS | PRETZEL BUN, …
From pinterest.com
SOFT PRETZEL BUNS EASY RECIPE – 2 BLISS OF BAKING
From 2blissofbaking.com
PRETZEL BUNS - BAKE IT WITH LOVE
From bakeitwithlove.com
TRADITIONAL PRETZEL BUNS FOR BURGERS AND MORE
From pastrychefonline.com
PRETZEL SANDWICH BUNS | KING ARTHUR BAKING
From kingarthurbaking.com
SOFT PRETZEL ROLLS {HOMEMADE} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
KETO SOFT PRETZELS RECIPE (ALMOND FLOUR) - LOW CARB YUM
From lowcarbyum.com
PRETZEL BUNS (GERMAN RECIPE WITHOUT LYE) - ALSO THE CRUMBS PLEASE
From alsothecrumbsplease.com
PRETZEL BUN RECIPE- RYE - A RED SPATULA
From aredspatula.com
HOW TO MAKE PRETZEL BUNS | KING ARTHUR BAKING
From kingarthurbaking.com
KING'S HAWAIIAN | PRETZEL BUNS
From kingshawaiian.com
PRETZEL BUNS - BAKE FROM SCRATCH
From bakefromscratch.com
THE BEST HOMEMADE PRETZEL ROLLS | THE RECIPE CRITIC
From therecipecritic.com
INCREDIBLE RECIPE FOR PRETZEL BUNS - GLOBAL BAKES
From globalbakes.com
HOMEMADE PRETZEL BUN RECIPE - FOOD CHANNEL
From foodchannel.com
HOMEMADE PRETZEL HAMBURGER BUNS - LADY BEHIND THE CURTAIN
From ladybehindthecurtain.com
SOURDOUGH PRETZEL BUNS - NOW FROM SCRATCH
From nowfromscratch.com
EASY HOMEMADE PRETZEL BUNS - JEN AROUND THE WORLD
From jenaroundtheworld.com
PRETZEL BUNS RECIPE - MAGNOLIA
From magnolia.com
GERMAN PRETZEL BUNS RECIPE | LAUGENSTANGEN | ROLLS DIPPED IN A LYE
From theomaway.com
SOURDOUGH PRETZEL BUNS RECIPE (EGG & DAIRY FREE)
From theherbeevore.com
EASY PRETZEL BUN RECIPE | SUSTAINABLE COOKS
From sustainablecooks.com
BALLPARK PRETZEL-BUN BURGERS RECIPE | RACHAEL RAY
From rachaelray.com
EASY PRETZEL BUNS - HOT ROD'S RECIPES
From hotrodsrecipes.com
PRETZEL MACHINE RECIPE - THERESCIPES.INFO
From therecipes.info
CHEWY PRETZEL BUNS - RED STAR® YEAST
From redstaryeast.com
SUNDAY BRUNCH: PRETZEL ROLLS RECIPE - SERIOUS EATS
From seriouseats.com
HOW TO: CRISPY PRETZEL BUNS | THE HUNGRY HERBIVORES
From thehungryherbivores.com
HOMEMADE PRETZEL BREAD (PRETZEL ROLLS) - JOYFOODSUNSHINE
From joyfoodsunshine.com
CHEWY PRETZEL BUNS - CLOUDY KITCHEN
From cloudykitchen.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