Prep 2 hrs
Cook 45 mins
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.
- 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
- 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.