Prep 35 mins
Cook 1 hr 19 mins
These fabulous rolls are wonderful stuffed with your favorite sandwich ingredients. This is one of those recipes that is not hard to make...but makes you feel a great sense of accomplishment when looking at the finished product. You can either make them into a tight knot, pretzel shape or simple bun shape. The recipe is a combined effort from Thorsten, his German baker friend, and myself. The dough also makes great pretzels. Hope you enjoy it as much as we did! Scoring the top with an X has some cool results as well! BEER PAIRING: Live Oak Pilz, a Bohemian-style pilsner, is perfect with these rolls!
- In a small bowl if using a bread machine, or in the bowl of a standing electric mixer fitted with a dough hook, mix a 1/3 cup of the warm water (105-115 degrees) with the yeast and let stand until foamy.
- Add the remaining cup of warm water along with milk, sugar & melted butter and swirl to dissolve the sugar. (If using a bread machine add mixture to bread machine at this point and continue).
- Add flour and mix on dough cycle or med-low speed.
- Remove dough from bread machine once it forms a nice a firm, pliable dough ball.
- Add more flour if necessary.
- Turn dough out onto a lightly floured table and knead for 2 minutes.
- Roll into a 2 foot long log and cut into 12 even pieces.
- Cover dough with plastic and a damp cloth and let sit for 10 minutes.
- Pat dough into rolls or form knots and arrange on a lightly floured surface about an inch apart and cover with lightly oiled plastic wrap.
- Let the pretzels rest for an additional 30 minutes.
- Preheat the oven to 425°.
- Lightly oil 2 baking sheets.
- In a large stockpot, bring the cold water to a rolling boil and add baking soda.
- Drop two rolls into the boiling water and boil for no more then 30 seconds, turning once.
- Carefully remove with tongs or slotted spoon and hold above pot and let drain.
- Sprinkle lightly with salt.
- Repeat with the remaining rolls.
- Arrange rolls on the oiled baking sheets and bake on the upper and middle racks of the oven for about 8-10 minutes, or until browned all over; shift pans from top to bottom and back to front halfway through, for even baking.
- Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a rack.
- Serve warm or at room temperature.
I had always wanted to try to make these rolls for burger buns.. but now they're a bread staple at my restaurant and I make them daily. Instead of portioning them right away, I make a triple batch and let the dough rise (after the initial 10 minute rest) refrigerated. Then I portion and gently roll them right before the baking soda bath. I let them rise after boiling them for as long as I can (sometimes I have to put them in the oven right away, they turn out quite nicely) and then bake them. (NOTE: There's no need to score these-- if you roll them gently before you boil them, they'll take on that lovely marbled look.) I bake them at 400 because they had a tendency to burn on the bottom, but that might just be my commercial oven. These are definitely worth the work (though I highly recommend the use of a kitchenaid mixer), and once you take a deep breath and just try it they get easier each time. I could make these from start to finish with my eyes closed.. and even after baking hundreds of 'em my mouth waters every time a take a batch from the oven. Thanks so much for posting this recipe! But, I do tell my customers it's my Dutch grandmother's family recipe... shhhh!
Yummy and wonderful... BUT BE CAREFUL TO USE AT LEAST A 6 QUART POT TO BOIL THE WATER! When you add the baking soda, the water will bubble up SIGNIFICANTLY and if the pot is too small, it will boil over all over your stove and anybody standing close to it. The rolls are excellent, though.
Used dough recipe in bread machine. Roll out flat, stick some cold cuts and cheddar cheese inside. Fold over, pinch like a calzone. Dip in the baking soda water and sprinkle with coarse salt. Bake about 15 min. Makes about 8 warm chewy pretzel sandwiches.