Lunch: Pretzel Rolls

Recipe by Lindsay Funston Don't just make any roll this holiday—impress with pretzeled rolls.

Ingredients

1 c. water, heated at 110 degrees F
2 .25-ounce packets active dry yeast
3/4 c. butter, melted
1/2 c. sugar
3 large eggs
1 1/2 tsp. kosher salt
4 c. all-purpose flour
1/4 c. baking soda

Instructions

In a large bowl, combine water and yeast and let stand until slightly foamy, 5 minutes.
Add butter, sugar, eggs, and salt and stir until combined. Add flour, 1 cup at a time, until no clumps remain. Cover tightly with plastic wrap and refrigerate 3 hours.
After the rolls are refrigerated, turn out dough onto a floured work surface and cut into 20 pieces. Roll each into a round ball and transfer to a greased 9-x-13" baking dish. Cover tightly with plastic wrap and let rise until doubled, 1 to 2 hours.
When ready to bake, preheat oven to 375 degrees. Fill a medium saucepan over medium heat with water and baking soda. Once simmering, add rolls, in batches,1 minute, then transfer to a baking sheet and sprinkle with coarse sea salt.
Bake rolls until golden brown, 18 to 20 minutes.

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