If you use a mixer you will add too much flour into the dough and they will be dense and not fluffy. For these rolls you will want to mix the dough by hand.The yeast should look foamy when activated. When activating yeast you want the milk or water to be warm, but not too hot, or it will kill the yeast. You can store the yeast in the freezer or in the fridge. I like to buy my yeast in bulk at Sam’s Club. If your yeast has expired, chances are it won’t activate and the dough won’t rise. They are heavenly!įollow these helpful tips for successful pretzel roll: Top the uncooked rolls with pickled diced jalapenos and cheddar cheese. If you have multiple children helping, portion enough dough for each child to participate!Īnd my favorite topping of all time is probably a jalapeno cheese variation. But most of the time we end up with some variation of a football shape. Sometimes we have nice, smooth round rolls. Their oddly-shaped rolls are just a crack-up! Do you aim for the perfect round shape? Or shape them into pretzel bites and toss in cinnamon sugar or Everything but the Bagel Seasoning for a delicious breakfast bite or snack!įrom tossing to measuring, my kids love to help with this entire recipe. Top this pretzel roll with fresh herbs like rosemary or sage and serve as a side dish. This is honestly the only roll recipe I have been using for the last 10 years because it’s a cinch to make and so versatile! You could literally make these every single day and have a completely different roll simply by changing the toppings. This pretzel roll recipe is the best dinner roll recipe you will ever find! I promise these will be the talk of your next get together. Let cool for 10 minutes before serving.The best show-stopping pretzel dinner roll recipe but for any time of day! This pretzel roll recipe is quick and easy to make and are perfect to serve for a dinner roll or for a breakfast roll for that matter.
Bake the rolls, rotating the pans from front to back and top to bottom halfway through, for 18 to 22 minutes, until deeply golden brown (an instant-read thermometer inserted into the thickest portion should register at least 195☏/90☌). Brush the pretzels with the egg wash and sprinkle with coarse salt.Arrange racks in the upper and lower thirds of the oven heat the oven to 425☏/220☌.Return the soaked pretzels to the parchment-lined sheet, leaving at least ½ inch around each piece.
Working in batches, add the dough to the water and let soak, flipping once halfway through with a slotted spoon or spider, for about 1 minute. Stir in the baking soda, then reduce the heat to low.
Line a baking sheet with parchment paper. Divide the dough into 8 even pieces (about 130 grams each).Let rise for 60 to 90 minutes, until noticeably puffy and nearly doubled in size. Transfer the dough to a greased bowl and cover with plastic wrap.Increase the speed to medium and continue to mix for about 4 minutes more, until the dough is very smooth. Add the water and butter and mix on low speed for about 3 minutes, until the dough comes together.In the large bowl of a stand mixer fitted with the dough hook, mix the flour, sugar, yeast, and kosher salt to combine, for 30 to 60 seconds.
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