Pretzel Dinner Rolls Recipes

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PRETZEL ROLLS



Pretzel Rolls image

These rolls are soft yet sturdy enough for your best burgers.

Provided by Food Network Kitchen

Time 2h20m

Yield 8

Number Of Ingredients 8

1 cup warm water (105 to 115 degrees F)
1 teaspoon sugar
1 package active dry yeast
1/4 cup vegetable oil, plus more for greasing
3 cups bread flour, plus more for dusting and kneading (see Cook's Note)
2 teaspoons kosher salt
1/4 cup baking soda (see Cook's Note)
1/4 cup coarse sea salt or pretzel salt

Steps:

  • Pour the water into the bowl of a stand mixer fitted with a hook attachment. Sprinkle in the sugar and yeast and mix to dissolve. Let the mixture rest until it bubbles, 4 to 6 minutes. Stir in the oil.
  • Sift the flour and kosher salt into the bowl and mix on the lowest speed until the dough comes together. Increase the speed to medium and mix until the dough is elastic and smooth, 6 to 8 minutes.
  • Coat a large bowl lightly with oil. Form the dough into a ball and place it in the prepared bowl, gently turning the dough until the surface is coated with oil. Cover the bowl with a clean, damp towel and let the dough rest in a warm place until it rises and increases about 1 1/2 times in size, 35 to 40 minutes.
  • Line a baking sheet with parchment paper and brush the paper with oil. Set aside.
  • Lightly flour a work surface. Scrape the dough onto the floured surface. Knead the dough until it is smooth and no longer sticky, 6 to 8 minutes, dusting with more flour as needed. The dough should spring back when you press it lightly with a finger. Roll the dough into a log and divide it into 8 equal pieces, then form each piece into a round. Place the rounds on the prepared baking sheet, leaving enough room between them to allow them to double in size. Snip an X across the top of each roll using kitchen scissors. Cover the rolls with a clean, damp towel and set in a warm place to rise for 20 minutes.
  • Position racks in the top and bottom of the oven and preheat the oven to 425 degrees F. Line a baking sheet with a dry towel.
  • Bring 8 cups of water to a boil in a deep, straight-sided skillet. Stir in the baking soda. Gently transfer 4 of the rolls, top-side down, to the boiling water using a slotted spatula or spoon and boil for 1 minute. Then flip and boil the rolls for 1 minute more. Transfer the rolls to the towel-lined baking sheet using the slotted spatula or spoon. Repeat with the remaining rolls.
  • Line the baking sheet the rolls rose on with a fresh sheet of parchment paper and brush the parchment with oil. Transfer the rolls to the prepared sheet and sprinkle generously with the coarse sea salt.
  • Bake the rolls on the top shelf of the oven until deep golden brown, 10 to 12 minutes. Switch the rolls to the bottom shelf and continue baking until cooked through, about 2 minutes longer.
  • Let the rolls rest 10 minutes on the baking sheet before serving.

PRETZEL BUNS



Pretzel Buns image

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

4 ½ teaspoons active dry yeast
1 teaspoon white sugar
½ cup warm water
2 cups warm milk
6 tablespoons vegetable shortening
2 eggs
6 cups all-purpose flour, divided
1 tablespoon vegetable oil
¼ cup white sugar
1 ½ teaspoons salt
½ cup baking soda
4 cups water
¼ cup melted butter
sea salt

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

PRETZEL ROLLS



Pretzel Rolls image

Provided by Food Network Kitchen

Time 4h45m

Yield 8 rolls

Number Of Ingredients 10

1 cup milk
1 1/4-ounce package active dry yeast (2 1/4 teaspoons)
1 tablespoon packed light brown sugar
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon fine salt
2 tablespoons unsalted butter, at room temperature
Cooking spray
1/2 cup baking soda
1/4 cup coarse sea salt, plus more for sprinkling
1 large egg, lightly beaten

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.

SUPER SOFT PRETZEL ROLLS- EASY TOO!



Super Soft Pretzel Rolls- Easy Too! image

This is the Quick Soft Breadsticks recipe with a modified cooking technique for the best Pretzel Rolls ever! The dough only has to rise ONCE for 20-30 min.--so easy. I serve them with Sauerkraut Chowder for a Bavarian theme dinner. Everyone loves these!

Provided by Codychop

Categories     Yeast Breads

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup warm water
3 tablespoons brown sugar
1 teaspoon salt
1/4 cup oil
3 cups bread flour
1 tablespoon yeast
6 cups water
3 tablespoons baking soda
1 egg white
1 tablespoon kosher salt

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



Pretzel Rolls image

This recipe makes 24 dinner roll-sized pretzel rolls. The same recipe can be used to make pretzels by elongating each piece of dough and making a pretzel shape before putting them in the water. This recipe is based on Alton Browns excellent soft pretzel recipe.

Provided by Late Night Gourmet

Categories     Breads

Time 1h55m

Yield 24 serving(s)

Number Of Ingredients 11

1 1/2 cups warm water
1 tablespoon sugar
2 teaspoons kosher salt
1/4 ounce active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
1/4 cup light butter, melted
1 tablespoon vegetable oil
10 cups water
1/3 cup baking powder
1 large egg yolk, beaten with 1 tablespoon water
1 ounce salt, pretzel

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.

Nutrition Facts : Calories 119.5, Fat 2.4, SaturatedFat 1, Cholesterol 10.2, Sodium 912.3, Carbohydrate 21.4, Fiber 0.8, Sugar 0.6, Protein 3

PRETZEL DINNER ROLLS



Pretzel Dinner Rolls image

YUMMY in my Tummy! Are these not the cutest lil buns? Who doesn't love a big ole vender pretzel??? When I came across this recipe I just had to try it, since I'd been looking for one for forever...To have a pretzel bun to put a burger on??? YUM! And of course just to nibble on. Triple D's, Guy, has visited a few diners that serve burgers on pretzel rolls and I couldn't find them or a recipe...and then one day while on a food blog there one was, just starring at me ("How Sweet It Is!" I think she just directed her viewers to the actual recipe if I remember right.) Grill up a burger and grab one of these to put it on! Perfect time of year for that! Anyway...I hope you enjoy!!!

Provided by Wendy Rusch @AmmaWendy

Categories     Savory Breads

Number Of Ingredients 10

1 1/2 cup(s) warm water (110-115 degrees)
1 package(s) yeast or 2 1/4 tsp
2 tablespoon(s) sugar
4 cup(s) flour
2 teaspoon(s) sea salt
4 tablespoon(s) butter, softened
1/4 cup(s) baking soda
2 quart(s) water
1 - egg, lightly beaten with 1t water
- pretzel salt to sprinkle on top (i used course sea salt)

Steps:

  • 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.
  • 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.
  • 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.
  • 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
  • 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



Pretzel Rolls image

Categories     Bread     Food Processor     Bake     Kid-Friendly     Oktoberfest     Bon Appétit     Small Plates

Yield Makes 8

Number Of Ingredients 12

2 3/4 cups bread flour
1 envelope quick-rising yeast
1 teaspoon salt
1 teaspoon sugar
1 teaspoon celery seeds
1 cup plus 2 tablespoons (about) hot water (125°F to 130°F)
Cornmeal
8 cups water
1/4 cup baking soda
2 tablespoons sugar
1 egg white, beaten to blend (glaze)
Coarse salt

Steps:

  • Combine bread flour, 1 envelope yeast, 1 teaspoon salt, 1 teaspoon sugar and celery seeds in food processor and blend. With machine running, gradually pour hot water through feed tube, adding enough water to form smooth elastic dough. Process 1 minute to knead. Grease medium bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then towel; let dough rise in warm draft-free area until doubled in volume, about 35 minutes.
  • Flour baking sheet. Punch dough down and knead on lightly floured surface until smooth. Divide into 8 pieces. Form each dough piece into ball. Place dough balls on prepared sheet, flattening each slightly. Using serrated knife, cut X in top center of each dough ball. Cover with towel and let dough balls rise until almost doubled in volume, about 20 minutes.
  • Preheat oven to 375°F. Grease another baking sheet and sprinkle with cornmeal. Bring 8 cups water to boil in large saucepan. Add baking soda and 2 tablespoons sugar (water will foam up). Add 4 rolls and cook 30 seconds per side. Using slotted spoon, transfer rolls to prepared sheet, arranging X side up. Repeat with remaining rolls.
  • Brush rolls with egg white glaze. Sprinkle rolls generously with coarse salt. Bake rolls until brown, about 25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or room temperature. (Can be prepared 6 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 10 minutes.)

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