Cover with a damp kitchen towel and let rest in a warm place until doubled in size, 30 to 35 minutes. Increase the speed to medium and continue to mix until the dough is elastic and smooth, about 8 minutes.įorm the dough into a ball, place in a large oiled bowl and turn the dough to coat it with oil. Meanwhile, combine the flour, sugar and salt in a large bowl.Īdd the flour mixture to the yeast mixture and mix with the dough hook on the lowest setting until the dough comes together. Serve warm.Put 1 cup warm water (110 degrees F to 115 degrees F) in the bowl of a stand mixer and sprinkle the yeast on top. Remove from the oven, brush with more melted butter and salt.Brush the tops of the rolls with melted butter and then top with a good amount of salt and optional herbs. Roll into a ball and place the dough on a parchment lined baking sheet. Dip your hands into the melted butter and grab about 1/4 cup of dough.Cover the dough with a towel and let sit in a warm place for 1 hour or until it has doubled in size. The dough may be a little sticky and that is okay. Add the other cup of flour and stir to combine.When the yeast is activated add the butter, 1 cup of flour and salt and stir to combine.The yeast should look foamy when activated. Add the milk to the yeast mixture, stir and let sit for 10 minutes to activate the yeast.Warm the milk, but make sure it is not hot or it will kill your yeast.Place the yeast and brown sugar into a mixing bowl.If you need to triple or quadruple the batch, use a second bowl to make more batches. If you need to make more than 12 rolls, I would advise to only double a single batch.Use kosher salt for the tops of the rolls.Don’t skimp on the butter and salt for this recipe!.If you use a mixer you will add too much flour into the dough and they will be dense and not fluffy. For these rolls you will want to mix the dough by hand.When activating yeast you want the milk or water to be warm, but not too hot, or it will kill the yeast. You can store the yeast in the freezer or in the fridge. I like to buy my yeast in bulk at Sam’s Club. If your yeast has expired, chances are it won’t activate and the dough won’t rise. They are heavenly!įollow these helpful tips for successful pretzel roll: Top the uncooked rolls with pickled diced jalapenos and cheddar cheese. If you have multiple children helping, portion enough dough for each child to participate!Īnd my favorite topping of all time is probably a jalapeno cheese variation. But most of the time we end up with some variation of a football shape. Sometimes we have nice, smooth round rolls. Their oddly-shaped rolls are just a crack-up! Do you aim for the perfect round shape? Or shape them into pretzel bites and toss in cinnamon sugar or Everything but the Bagel Seasoning for a delicious breakfast bite or snack!įrom tossing to measuring, my kids love to help with this entire recipe.
Top this pretzel roll with fresh herbs like rosemary or sage and serve as a side dish. This is honestly the only roll recipe I have been using for the last 10 years because it’s a cinch to make and so versatile! You could literally make these every single day and have a completely different roll simply by changing the toppings. This pretzel roll recipe is the best dinner roll recipe you will ever find! I promise these will be the talk of your next get together. The best show-stopping pretzel dinner roll recipe but for any time of day! This pretzel roll recipe is quick and easy to make and are perfect to serve for a dinner roll or for a breakfast roll for that matter.
0 kommentar(er)
