So I had the musicmaker sign up to bring rolls to his office Thanksgiving lunch. I figured I’d make some or if I wasn’t feeling like it he could go buy some. But I went a bit insane and made a ton of different rolls (these pretzel rolls, cheesecake factory wheat rolls, Parmesan rolls, and regular parker house rolls). Seriously i made 4 batches of different rolls in 3 hours one night. The night before I tested out some rolls and I guess I am just a bread addict because I couldn’t get enough of the feeling of the dough between my fingers as I formed the dough ahhh one of the best feelings IN THE WORLD
Any ways I really loved how the pretzel rolls came out so I wanted to share the recipe. It may seem unconventional for Thanksgiving but if you want something interesting and different I really recommend adding these to your menu. I froze a ton of the rolls I made that night and I’m going to take a variety to Thanksgiving. The only thing is that I love the pretzel ones so much and zapping them on high for 30 seconds from frozen with a damp paper towel wrapped around them makes for a super delicious, easy and quick snack.
Pretzel Roll Recipe
What You Need
1 ½ cups warm water
2 1/4 teaspoons active dry yeast (1 package)
2 teaspoons sugar
4 ½-5 cups unbleached all-purpose flour
2 teaspoons kosher salt (I used table salt heinous I know)
4 Tablespoons unsalted butter, melted
1/4 cup baking soda
large pot of water
1 egg, lightly beaten
pretzel salt (I used cracked sea salt)
- Combine the water and the yeast in the bowl of mixer and let rest 5 minutes until foamy.
- Add sugar, flour, salt, butter and mix with the dough hook. It’ll be silky but it shouldn’t be sticky. Remember it’s more about the right consistency with bread than a number amount of flour so add the flour bit by bit.
- Cover and let rise in a warm place for 1 hour or until doubled in size. (I was in a hurry and put the bowl in a sink with warm water going up the side for 30 minutes)
- Cut the dough into 32 pieces on a floured surface. I cut it in half then each half in half then each half in 8.
- Form into rolls by smoothing the dough around itself pinching on the bottom. You want a pulling pinching motion to get nice smooth tight balls
- Let rise in a warm place for 30 minutes until doubled.
- Preheat oven to 450°F
- In a large saucepan, bring 2 quarts of water to a low boil.
- Add the baking soda and lower heat to a simmer.
- Carefully slip the rolls into the poaching liquid, seam side down.
- Poach for 1 minute f your balls float early you’ll want to make sure to flip them part way through. (I didn’t need to mine were submerged for a while then floated up and then I pulled them out after a while)
- Place balls seam side down on sprayed cookie sheets.
- Lightly beaten egg and brush onto each roll
- Sprinkle with salt
- Snip the top with scissors
- Bake the rolls for 15-20 minutes, rotating the pans halfway through baking
- Cool completely
Makes 32 small rolls (of course this depends on the size you make them but I cut my dough into 36 pieces and I liked that size). Eat them fresh an hot or freeze for later. Reheat in a damp paper towel for 30 seconds in the microwave.
(adapted from stresscake who adapted it from Alton Brown recipe)