FROZEN PRETZEL ROLLS RECIPES

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SOFT PRETZEL ROLLS — LET'S DISH RECIPES



Soft Pretzel Rolls — Let's Dish Recipes image

Yeast dough is formed into rolls, boiled in a baking soda bath, then baked until dark golden brown to create these perfectly soft and chewy rolls.

Provided by Danelle

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 16

Number Of Ingredients 9

1 tablespoon instant yeast
2 tablespoons canola or vegetable oil
2 cups warm milk (about 100-110 degrees F)
1 1/2 cups warm water (about 100-110 degrees F)
2 teaspoons salt
6 1/2 – 8 cups unbleached all-purpose flour
1 tablespoon sugar
1/4 cup baking soda
Coarse salt for sprinkling

Steps:

  • In the bowl of an electric mixer combine the yeast, oil, milk and water. Stir in the salt.
  • Stir in 4 cups of flour, adding one cup at a time. Gradually add more flour (up to 8 cups) until a soft dough is formed. You may not need to use all the flour. Knead for 4-5 minutes.
  • Transfer dough to a lightly greased bowl. Cover with greased plastic wrap and let rise until doubled in size, about one hour.
  • Divide the dough into 16-18 pieces and shape each piece into a ball. Place the rolls on lightly greased parchment paper. Let rest for 15-20 minutes.
  • Preheat oven to 425 degrees.
  • Stir 1 tablespoon sugar and 1/4 cup baking soda into a large pot of water. Bring to a boil over medium high heat.
  • Place 3-4 dough balls in the boiling water and boil for 30 seconds to 1 minute on each side (the longer you boil, the chewier the baked pretzel roll will be).
  • Using a slotted spoon, remove the dough from the boiling water and let the excess water drip off into the pan. Place the boiled dough balls onto baking sheets lined with lightly greased parchment paper.
  • Using a very sharp knife, make 2-3 slits in the top of each unbaked roll, about 1/4-inch deep. Lightly sprinkle each dough ball with coarse salt. Bake for 13-17 minutes, or until the rolls are deep golden brown.

Nutrition Facts : Calories 1212 calories, CarbohydrateContent 250 grams carbohydrates, CholesterolContent 2 milligrams cholesterol, FatContent 5 grams fat, FiberContent 9 grams fiber, ProteinContent 35 grams protein, SaturatedFatContent 1 grams saturated fat, ServingSize 1, SodiumContent 1016 grams sodium, SugarContent 2 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 3 grams unsaturated fat

PRETZEL DINNER ROLLS | JUST A PINCH RECIPES



Pretzel Dinner Rolls | Just A Pinch Recipes 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)

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