SUPER SOFT PRETZEL ROLLS- EASY TOO!
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
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
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.
BUDDHA'S SOFT PRETZELS (OR PRETZEL ROLLS)
Soft, street-vendor type pretzels. I'de been experimenting with various recipes for pretzels, and finally created this one which everyone agrees is perfect, especially when accompanied with our simple and easy to make Recipe #280453 :) You can also make pretzel rolls which are wonderful for burgers.
Provided by 2Bleu
Categories Yeast Breads
Time 25m
Yield 8 pretzels, 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine water, sugar, and the 2 tsp Kosher salt in a medium bowl. Sprinkle the yeast on top. Let it sit for 3 minutes.
- Add the flour and butter and mix with dough hooks (stand mixer) on medium speed and knead until the dough is smooth and pulls away from the sides. Continue kneading for about 4 minutes.
- Remove dough from bowl, and place into another bowl that has been sprayed with non-stick cooking spray. Cover with a damp (wrung out tight) kitchen towel and sit on top of fridge for 1 hour.
- Preheat oven to 450°F Bring the gallon of water and the baking soda to a boil in wide-mouthed pan (roaster type works best).
- Meanwhile, turn dough out onto a lightly oiled work surface and divide into 8 sections. Roll each section out to 2' ropes, shape into pretzel shape.
- Place the pretzels into the boiling water. 2 or 3 at a time for about 10-15 seconds each. Remove using a large spatula onto a baking sheet that has been sprayed with non-stick cooking spray.
- Brush each pretzel with the egg yolk mixture and sprinkle with Kosher salt (or sea salt or pretzel salt) and bake 15 minutes.
- ROLLS: After kneading, divide dough into 12 equal pieces. shape into rolls. Place onto baking sheet lined with parchment, sprayed with oil. Cover and let rise for 1 hour.
- Dip into water solution, then baste with egg wash (as directed above for pretzels). Then score decorately the tops. Bake as directed for pretzels.
Nutrition Facts : Calories 382, Fat 13.3, SaturatedFat 7.8, Cholesterol 72, Sodium 3109, Carbohydrate 56.5, Fiber 2.1, Sugar 2.6, Protein 8.3
PRETZEL ROLLS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h40m
Yield 12 rolls
Number Of Ingredients 10
Steps:
- For the dough: Combine the milk and 6 tablespoons of the butter in a pot. Stir in the sugar. Scald the milk mixture slightly by heating it almost to a boil. Turn off the heat and let cool until just warm to the touch, about 10 minutes.
- Add the flour, yeast, baking soda and salt to the milk mixture in the pot and stir until well combined. Cover the pot with a dish towel and place in a warm spot in the kitchen. Let the dough rise for an hour or so. It should roughly double in size.
- Divide the dough into 12 equal parts and roll each into a neat ball. Place the balls on a baking sheet sprayed with cooking spray. Cover with a dish towel and set aside in a warm place to rise for another 20 minutes.
- For the water bath: While the dough is rising, bring a pot with 10 cups of water to a boil. Stir in the baking soda.
- Preheat the oven to 425 degrees F. Melt the remaining 2 tablespoons butter in a small pot or in the microwave.
- Working in 3 batches of 4 rolls each, drop the dough balls into the water and boil for 30 seconds. Transfer the boiled balls to a baking sheet lined with paper towels to drain.
- To bake the rolls: Transfer the rolls to a parchment-lined baking sheet. Using a sharp knife, make a small "x" in the top of each roll. Brush the tops with the melted butter and sprinkle with sea salt. Bake until deep brown, about 15 minutes.
SOFT PRETZELS (FOR BREAD MACHINES)
My family just calls them Aunt Kimmie's Pretzels! These are so good--no need to go to the mall just head for the kitchen!
Provided by KimmieOH
Categories Yeast Breads
Time 2h8m
Yield 8 Large Pretzels
Number Of Ingredients 9
Steps:
- Place ingredients in bread machine pan in the order suggested by the manufacturer.
- Select White Bread setting, Manual and then press Start.
- After the machine has completed the second rising cycle, it will beep.
- Remove the dough onto a very lightly floured surface.
- Divide into 4 parts.
- Divide each fourth into 3 pieces.
- Roll each piece into an 18 inch rope.
- Shape rope into a circle, overlapping about 4 inches; from each end, leaving ends free.
- Take one end in each hand and twist at the point where dough overlaps.
- Carefully lift ends across to the opposite edge of circle.
- Tuck ends under edge to make a pretzel shape; moisten and press ends to seal.
- Place on greased cookie sheet.
- Let rise, uncovered, until puffy, about 20 minutes.
- In a 3-quart saucepan, combine 2 quarts of water and 1/3 cup baking soda; bring to a boil.
- Lower 1 or 2 pretzels into the saucepan; simmer for 10 seconds on each side.
- Lift from water with a slotted spoon.
- Return to greased cookie sheet.
- Let dry briefly.
- Brush with 1 egg white slightly beaten.
- Sprinkle with course salt or sesame seeds or leave plain.
- If you leave them plain, after they bake dip into melted butter then in cinnamon and sugar mixture.
- Bake at 425°F for 4 minutes; then turn cookie sheet around and bake 4 more minutes.
- These are so good.
PEPPERONI SOFT PRETZELS (BREAD MACHINE)
Make and share this Pepperoni Soft Pretzels (Bread Machine) recipe from Food.com.
Provided by Chilicat
Categories Yeast Breads
Time 1h
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Program machine for the Dough setting.
- When the bread machine beeps, place dough on a lightly floured surface and divide into 16 pieces.
- Roll each piece into a 16 inch rope. Cross the ends of the rope to make a loop; twist the crossed ends once and fold across the loop.
- Place on a greased baking sheet 1 1/2 inches apart. Brush with egg wash and sprinkle with.
- topping that you choose.
- Let rise until double in size, about 30 minutes. Bake at 375°F/190°C for 15-20 minutes or until done.
Nutrition Facts : Calories 125.5, Fat 1.9, SaturatedFat 0.4, Cholesterol 12.3, Sodium 596.2, Carbohydrate 22.9, Fiber 1, Sugar 1.7, Protein 3.8
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- Whisk yeast and warm water together. Allow to sit for 1 minute. Meanwhile, melt 1 Tablespoon of butter (reserve the rest for step 6). Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon or dough hook attached to stand mixer until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 – 1/2 cup more, as needed. Poke the dough with your finger – if it bounces back, it is ready to knead.
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