Roast Beef Mini Sandwiches on Pretzel Rolls

Name: Roast Beef Mini Sandwiches on Pretzel Rolls
Prep time: 2 h
Cook time: 45 min
Total time: 2 h 45 min
Yield: 40 sandwiches, 20 serving(s)
Ingredients: 1 1/4 cups warm water; 1 tablespoon yeast; 1/4 teaspoon yeast; 3 3/4 cups all-purpose flour; 3/4 cup powdered sugar; 2 tablespoons powdered sugar; 1 1/2 teaspoons salt; 2 teaspoons vegetable oil; 1/2 cup baking soda; 2 cups warm water; 1/4 cup butter, melted (optional); kosher salt or pretzel salt; 1 lb angus roast beef (the good kind that's pink in the middle); 2 small onions, sliced and caramelized; 3 tablespoons Dijon mustard; 2 tablespoons Kraft mayonnaise, lite; 2 teaspoons yellow mustard; 2 teaspoons smokey horseradish sauce; 2 teaspoons Worcestershire sauce; 1/2 teaspoon pepper; 1 dash white wine vinegar

Submitted by Chef #1520721

"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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Ready In:: 2hrs 45mins
Ingredients:: 21
Yields:: 40 sandwiches
Serves:: 20

ingredients

1 ¹⁄₄ cups warm water
1 tablespoon yeast
¹⁄₄ teaspoon yeast
3 ³⁄₄ cups all-purpose flour
³⁄₄ cup powdered sugar
2 tablespoons powdered sugar
1 ¹⁄₂ teaspoons salt
2 teaspoons vegetable oil
¹⁄₂ cup baking soda
2 cups warm water
¹⁄₄ cup butter, melted (optional)
kosher salt or pretzel salt
1 lb angus roast beef (the good kind that's pink in the middle)
2 small onions, sliced and caramelized
3 tablespoons Dijon mustard
2 tablespoons Kraft mayonnaise, lite
2 teaspoons yellow mustard
2 teaspoons smokey horseradish sauce
2 teaspoons Worcestershire sauce
¹⁄₂ teaspoon pepper
1 dash white wine vinegar

directions

For the pretzels, dissolve the yeast in 1 1/4 cup warm water and let sit for a few minutes.
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.
Preheat oven to 425 and spray a baking sheet with non-stick spray.
Make the bath for the pretzels by combining the baking soda and 2 cups warm water. Stir until mostly dissolved.
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.
When cooled, slice each roll in half to make the bun.
To make the mustard sauce, combine the dijon mustard, mayo, yellow mustard, horseradish, worchestershire, pepper and vinegar. Taste sauce and alter to your preferences.
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.