When I was a teenager, I liked to experiment with new recipes in the kitchen. One day, I decided I wanted pretzels, so I made some. While a bit of work, they were very tasty. My mom also loved pretzels, so she would have me make them for her occasionally.
These rolls are all the deliciousness of a pretzel with slightly less work. No forming ropes and twisting and shaping. Somehow a roll shape also makes this pretzel feel more like it is dinner worthy and not so much a snack.
The Halloween twist is super easy and takes an already special roll up another notch. In all pretzel rolls, you cut slashes for them to expand. To make them festive, cut jack-o-latern faces or spiders or whatever your heart desires. It makes rolls more fun for the kids on a special night.
Pretzel Rolls (Makes 16 rolls)
1 tablespoon instant yeast
2 tablespoons canola oil
2 cups warm skim milk (about 110 degrees)
1 ½ cups warm water (about 110 degrees)
2 teaspoons salt
3 cups white whole wheat flour
3-5 cups all-purpose flour
3 quarts water
1 tablespoon sugar
1/4 cup baking soda
1. In a large bowl, stir together yeast, oil, milk, and water. Add salt and 2 cups of flour. Mix. Gradually add the remaining flour while mixing until dough clears the sides of the bowl and is stiff but still soft. Knead for 4-5 minutes.
2. Let dough rise in a lightly greased bowl, covered, until double in size (about 1 hour).
3. Portion dough into 16 equal pieces, rolling each into a round ball. Lay out on lightly greased parchment or a floured counter. Let dough rest for 15-20 minutes.
4. Bring water bath ingredients to a boil in a large saucepan. Taking one roll at a time, pinch the bottom of the roll to form a pucker and place into boiling water bath. Boil 3-4 rolls at a time. Boil for 30 seconds to 1 minute on each side. Remove from boiling water, letting the excess water drip back into the pan. Place rolls onto baking sheets lined with lightly greased parchment paper.
5. Preheat oven to 425.
6. Use a sharp knife to cut slits (or a holiday design) in the top of each roll about ¼ inch deep.
7. Bake for 20-22 minutes, until deep golden brown.
Nutritional Information (Amount per roll):
Protein: 7 g
Fat: 3 g
Saturated Fat: less than 1 g
Cholesterol: less than 1 mg
Carbohydrates: 42 g
Fiber: 3 g
Sodium: 306 mg
Recipe notes: I boiled these rolls for at least 1 minute per side. I find you have to boil for a while to get a dark, chewy outside. Don’t be afraid to cut a little deep in step 6. I didn’t go quite deep enough, which is why my design is kind of faint. But be gentle so you don’t deflate the dough. I omitted sprinkling the rolls with salt. I don’t care for it, and it makes the sodium ridiculous. The nutrients on this seem high, I know. They are a large, fairly dense roll. One per person is plenty. Trust me.
Source: Mel’s Kitchen Cafe
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