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    You are in: Home / Recipes / Roast Beef Mini Sandwiches on Pretzel Rolls Recipe
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    Roast Beef Mini Sandwiches on Pretzel Rolls

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    2 hrs

    45 mins

    Chef #1520721's Note:

    I got the inspiration for these sandwiches from an awards dinner I attended where roast beef sandwiches were served on bavarian pretzel buns. I loved the idea, but the dough was way too salty and dry. I wanted a more Auntie Anne's-type bun. So I fooled around a bit, and this is what I came up with. The mustard sauce amounts are estimated, I usually just eyeball it, taste and change. I made these sandwiches at our Christmas and New Year's parties, and now my brother-in-law thinks we should make these every week.

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    Ingredients:

    Serves: 20

    Yield:

    sandwic ...

    Units: US | Metric

    Directions:

    1. 1
      For the pretzels, dissolve the yeast in 1 1/4 cup warm water and let sit for a few minutes.
    2. 2
      Combine flour, powdered sugar and salt in a large mixing bowl. Add the yeast mixture and the oil. Stir until the dough comes together and then turn out onto a lightly floured surface. Knead for at least 5 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover, and set in a warm place for about 45 minutes, or until dough has doubled in size.
    3. 3
      Preheat oven to 425 and spray a baking sheet with non-stick spray.
    4. 4
      Make the bath for the pretzels by combining the baking soda and 2 cups warm water. Stir until mostly dissolved.
    5. 5
      Take dollops of dough and roll them into balls. They won't actually stay in perfect balls; they just need to be sort of rounded on top to make a bun. I made mine about 2" diameters and got about 40 out of the dough. Dip each ball into the baking soda bath, then blot on a paper towel just for a second to get rid of the drips. Place 12 on a sheet and sprinkle with the kosher or pretzel salt. Bake for 4 minutes, spin the pan around and bake for another 3-4 minutes or until golden brown. If desired, brush with melted butter.
    6. 6
      When cooled, slice each roll in half to make the bun.
    7. 7
      To make the mustard sauce, combine the dijon mustard, mayo, yellow mustard, horseradish, worchestershire, pepper and vinegar. Taste sauce and alter to your preferences.
    8. 8
      Assemble sandwiches with sauce, roast beef, and caramelized onions. Buns can be made ahead of time and stored in an air-tight container. Once the sauce is on the bun, the soggy factor will kick in if stored, so only assemble what you plan to eat.

    Ratings & Reviews:

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    Nutritional Facts for Roast Beef Mini Sandwiches on Pretzel Rolls

    Serving Size: 1 (112 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 168.5
     
    Calories from Fat 29
    17%
    Total Fat 3.2 g
    4%
    Saturated Fat 0.8 g
    4%
    Cholesterol 16.4 mg
    5%
    Sodium 1795.9 mg
    74%
    Total Carbohydrate 25.9 g
    8%
    Dietary Fiber 1.2 g
    5%
    Sugars 6.5 g
    26%
    Protein 9.0 g
    18%

    The following items or measurements are not included:

    white wine vinegar

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