Bake the rolls in the preheated oven for 15-20 minutes.When I was sixteen, I had the opportunity to spend a month living in Germany on an exchange program. Using a sharp straight edged knife, cut a slash (or 2) -or- an “X” shape in the top of each roll. Using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely & then prinkle each roll with a little pretzel salt. Remove with a slotted spoon to the same prepared sheet pan, seam side down. Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds. Place 2-3 of the rolls at a time into the poaching liquid, seam side down. Remove from heat and slowly add the baking soda (I dumped mine in and it boiled up and overflowed all over my stove - lesson learned! hah) place back on heat and lower to a simmer. In a large saucepan, bring 2 quarts of water to a low boil. Preheat oven to 425☏ and place oven rack in the middle position. Cover with a towel and allow to rest in a warm place for 30 minutes until they rise & double (mine didn't rise a whole lot). etc (this will fit all 8 on one cookie sheet). Then 2 more side by side, followed by one down a row but between the 2 in the top row. I like to stagger mine: 2 rolls side by side, then one down one row but between the two in the top row. Place the ball on the prepared baking sheet pinched seam side down, with at least 1” 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 the dough "take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Cut the dough into 8 pieces (4 1/2 - 5 ounces each). Line 1 large sheet pan with parchment paper and set aside.
Punch the dough down and turn it onto a lightly floured clean surface. Cover with a plastic wrap (or a towel) and allow to rise in a warm place for 1 hour or until doubled in bulk (again, mine didn't look like it rose all that much, but turned out amazingly). Stir and let rest 5-10 minutes until foamy (mine didn't look all that foamy but still turned out).Īdd the flour, salt, and melted butter and mix using the dough hook until combined well. In the bowl of your stand mixer (fitted with the dough hook attachment), add the water, yeast, and sugar. Prep Time: 20 minutes (plus 1 1/2 hours rise time) Tomorrow I’ll tell you all about the best burger of my life that I made using these rolls! And you know what? These pretzel rolls were everything I dreamed they would be… soft and chewy… dense and light… all at the same time! Any the saltiness on top?! Heavenly. I googled recipes and found a really simple one via Tasty Kitchen (simple= SOLD!).
PRETZEL ROLLS TV
Then I forgot about them for a while… that is, until they started popping up everywhere on Pinterest (side note: if your not on Pinterest, you should be – it’s the bomb!).Īnyhow, my Pinterest addiction reignited my desire to make those pretzel rolls I’d seen on TV months prior!
Were these said pretzel rolls just a regular soft pretzel recipe shaped like a hamburger bun? Or was it an entirely different type of recipe? hmmm… I was on the hunt. I was watching Diner’s, Drive In’s, and Dives a few months ago and their was this restaurant called Kuma’s Corner on the show that serves all of their burgers on Pretzel rolls.
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