These are beautiful yeast rolls but a little too sweet and too soft and fluffy to be considered "Bavarian'. Next time I will cut way back on the sugar, add some salt to the dough and use a little less yeast to make them denser. They freeze very nicely, though. I cut them in half and put them in the freezer. When I need one, I just put the two halves in the toaster then fill them with cheese slices, etc. Made and reviewed for the "More than Sauerkraut and Dumplings" event at the German Forum.
NcMysteryShopper - thanks you for this recipe. I had a "Pretzel Roll" in Milwaukee at a hamburger place, and I have been intrigued ever since. These were a little more dense than the ones there, but to me that is good. If I am going to do these for hamburgers, I will only make maybe 8 - 10 rolls out of the batch just to have them a little bigger for burgers. Again, thank you.
After reading the comments on how the rolls "deflate" when transfering into boiling water, I decided to let the rolls rise the 30 min. on an oiled & floured cookie sheet. I also oiled a spatula so they would slide on, without sticking. The only other thing I did was let the water get to a good rolling boil and right before transfering the rolls in, I added the baking soda. I didn't know if baking soda was like yeast and did not want to "kill" the baking soda's purpose in the water. I used a slotted spoon (I didn't want to crush the rolls with a tongs). Also, I turned the rolls three times in the oven (every 5 minutes), which means they cooked for a total of 15 mins. The rolls turned out FABULOUS! This was the first time making them and I am extremely pleased.
Excellent! My only recommend is cutting into 3" or 4" sections as opposed to the 2" recipe instruction. This is especially good if you are using these for sandwich rolls; which I highly recommend that you try. I did some brisket on the smoker for 15 hours and used these to make sandwiches. They were amazing!
My family loved these. I baked them on a flat stone backing dish I bought from pampered cheif and cooked them on conventional baking in my oven and they turned out beautiful.... could not ask for anything better.
These turned out great for me. I made eighteen 1.5 ounce slider rolls. I definitely had to turn the pan midway through the baking time in order for the rolls to brown evenly. My only suggestion is that perhaps the recipe could use a teaspoon or so of salt in the actual dough. I agree with another chef who said it is really helpful to have 2 people working together at the step where you are boiling the rolls and then placing them on the pan, slicing the top and sprinkling with salt.
The BEST!!! I make these often, by request for my husband. The recipe doubles easily.
Ohhh so tasty! This recipe will make you feel like a pro. Try it...you won't be disappointed.
Well they don't look like the pictures, but I'll make this one again. Note to self: (1) make sure plenty of flour on board for 30 minute rising or the rolls will stick. (2) Make sure they are well over an inch apart. (3) Oil every measly part of plastic wrap or dough tends to stick. (4) Do not worry about having a 6 quart pot to boil rolls in as you know to add the baking soda slowly to the water so as to avoid boil over.
Great recipe. Love these for burgers, sandwiches or just for a dinner roll.