Best Pretzel Rolls Recipes

PRETZEL ROLLS

Steps:

• Warm the milk in a small saucepan until a thermometer registers 110 degrees F. Pour into a medium bowl; sprinkle with the yeast and let soften, about 2 minutes. Sprinkle with the sugar and set aside until foamy, about 5 minutes.
• Combine the flour and fine salt in the bowl of a stand mixer fitted with the dough hook. With the mixer on low speed, add the yeast mixture and butter and mix until the dough is slightly smooth and soft but still sticky, about 2 minutes. Coat a large bowl with cooking spray; add the dough, cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour.
• Generously coat a baking sheet with cooking spray. Turn the dough out onto a lightly floured surface. Stretch into a 16-inch-long log, about 2 inches wide; cut into 8 even pieces. Roll and stretch each piece into a 6-inch-long rope, then wind into a coil; tuck the end underneath. Transfer the rolls to the baking sheet and cover with plastic wrap. Let rest at room temperature 15 minutes, then refrigerate until slightly puffed, about 2 hours.
• Preheat the oven to 400 degrees F. Fill a large pot or deep skillet with 3 inches of water. Add the baking soda and 1/4 cup coarse salt and bring to a boil. Add half of the rolls and cook until slightly puffed, about 1 minute, flipping halfway through with a slotted spoon. Recoat the baking sheet with cooking spray and return the rolls to the baking sheet. Repeat with the remaining rolls. Brush the rolls lightly with the beaten egg, then sprinkle with coarse salt.
• Transfer to the oven and bake until the rolls are deep golden brown, 18 to 20 minutes, rotating the baking sheet halfway through. Transfer to a rack and let cool 10 minutes on the pan, then remove the rolls to the rack to cool completely.

SUPER SOFT PRETZEL ROLLS- EASY TOO!

Steps:

• Mix together brown sugar, salt, and yeast in big bowl.
• Mix together oil and water and add this to the sugar and yeast mix.
• Add the flour and mix to a nice doughy (not sticky) consistency. Knead with mixer a few minutes.
• Divide dough into 12 balls and shape into rolls (I like long oval shapes) and let rise on greased foil cover sheet for 20-30 minute until nice and puffy. (I raise mine in a warmed oven--preheat to lowest setting then turn OFF, THEN put in the dough to rise).
• Meanwhile, bring water and baking soda to a SIMMER in a wide pan with straight sides and preheat oven to 375.
• Place 4 rolls in the water and simmer 1 minute then flip and simmer 1 minute more.
• Drain and place on cookie sheet. Repeat with remaining rolls.
• Brush rolls with egg white and sprinkle generously with kosher salt. Slash decoratively with a SHARP blade.
• Bake until 'pretzel' brown, about 12-15 minutes.
• Enjoy!

PRETZEL ROLLS

Steps:

• For the dough: Combine the milk and 6 tablespoons of the butter in a pot. Stir in the sugar. Scald the milk mixture slightly by heating it almost to a boil. Turn off the heat and let cool until just warm to the touch, about 10 minutes.
• Add the flour, yeast, baking soda and salt to the milk mixture in the pot and stir until well combined. Cover the pot with a dish towel and place in a warm spot in the kitchen. Let the dough rise for an hour or so. It should roughly double in size.
• Divide the dough into 12 equal parts and roll each into a neat ball. Place the balls on a baking sheet sprayed with cooking spray. Cover with a dish towel and set aside in a warm place to rise for another 20 minutes.
• For the water bath: While the dough is rising, bring a pot with 10 cups of water to a boil. Stir in the baking soda.
• Preheat the oven to 425 degrees F. Melt the remaining 2 tablespoons butter in a small pot or in the microwave.
• Working in 3 batches of 4 rolls each, drop the dough balls into the water and boil for 30 seconds. Transfer the boiled balls to a baking sheet lined with paper towels to drain.
• To bake the rolls: Transfer the rolls to a parchment-lined baking sheet. Using a sharp knife, make a small "x" in the top of each roll. Brush the tops with the melted butter and sprinkle with sea salt. Bake until deep brown, about 15 minutes.

BRETZEL ROLLS (BAVARIAN PRETZEL SANDWICH ROLLS)

Steps:

• In a small bowl if using a bread machine, or in the bowl of a standing electric mixer fitted with a dough hook, mix a 1/3 cup of the warm water (105-115 degrees) with the yeast and let stand until foamy.
• Add the remaining cup of warm water along with milk, sugar & melted butter and swirl to dissolve the sugar. (If using a bread machine add mixture to bread machine at this point and continue).
• Add flour and mix on dough cycle or med-low speed.
• Remove dough from bread machine once it forms a nice a firm, pliable dough ball.
• Add more flour if necessary.
• Turn dough out onto a lightly floured table and knead for 2 minutes.
• Roll into a 2 foot long log and cut into 12 even pieces.
• Cover dough with plastic and a damp cloth and let sit for 10 minutes.
• Pat dough into rolls or form knots and arrange on a lightly floured surface about an inch apart and cover with lightly oiled plastic wrap.
• Let the pretzels rest for an additional 30 minutes.
• Preheat the oven to 425°.
• Lightly oil 2 baking sheets.
• In a large stockpot, bring the cold water to a rolling boil and add baking soda.
• Drop two rolls into the boiling water and boil for no more then 30 seconds, turning once.
• Carefully remove with tongs or slotted spoon and hold above pot and let drain.
• Sprinkle lightly with salt.
• Repeat with the remaining rolls.
• Arrange rolls on the oiled baking sheets and bake on the upper and middle racks of the oven for about 8-10 minutes, or until browned all over; shift pans from top to bottom and back to front halfway through, for even baking.
• Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a rack.
• Serve warm or at room temperature.

PRETZEL KNOTS (ROLLS) - CUT RESTAURANT, LAS VEGAS

Steps:

• Dough:.
• Place 1/2 cup warm water in medium bowl. Stir in yeast; let stand until dissolved, about 5 minutes. Add buttermilk, both sugars, and vegetable oil; mix well.
• Mix flour and salt in processor. With motor running, add yeast mixture and process 2 minutes. Spray large bowl with nonstick spray. Scrape dough into bowl (dough will be very sticky). Spray sheet of plastic wrap with nonstick spray; cover bowl with plastic, sprayed side down. Refrigerate dough until slightly puffed and light, about 1 hour.
• Line 2 large rimmed baking sheets with parchment paper, then spray parchment with nonstick spray. Transfer dough to lightly floured surface. Spray hands with nonstick spray. Divide dough into 8 equal portions. Working with 1 portion at a time, roll into 8- to 9-inch ling rope. Tie in knot, leaving 1/2 inch of 1 end sticking up through center. Tuck other end under, if needed (each pretzel will be about 2 3/4 inches in diameter). Transfer pretzels to prepared baking sheets, knob side up. Cover pretzels with plastic wrap sprayed with nonstick spray. Refrigerate until puffed and light, 45 minutes to 1 hour.
• Poaching Liquid:.
• Meanwhile, place 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F Bring 8 cups water, beer, baking soda, and brown sugar to simmer in large wide pot (liquid should reach depth of at least 1 1/2 inches).
• Spray 2 baking sheets with nonstick spray. Cut parchment paper between pretzels so each rests on its own square. Using paper to lift pretzels from baking sheet and working with 2 pretzels at a time, carefully invert each pretzel into liquid in pot, allowing to slide off paper. Poach 10 seconds. Using skimmer or slotted spoon, turn pretzels over; poach 10 seconds longer. Lift from poaching liquid, allowing pretzel to drain well. Transfer to prepared sheets. Brush with vegetable oil and sprinkle with pretzel salt.
• Bake pretzels 15 minutes, until pretzels are deep brown. (Rotate baking sheets halfway through baking time.) Transfer pretzels to rack; let cool to room temperature.
• Can be made 8 hours ahead. Let stand at room temperature.

BAVARIAN PRETZELS/ PRETZEL ROLLS (LAUGENBREZELN)

Steps:

• Place the flour in the bowl of a stand mixer.
• Using the paddle attachment stir in the butter on low speed until it is evenly distributed and the texture of coarse cornmeal, 1-2 minutes.
• Pour in the water and sprinkle on the yeast and salt.
• Switch to the dough hook and knead on medium until very smooth and pliable, about 8-10 minutes.
• Shape the dough into a ball and place in a large well oiled bowl.
• Cover the bowl with plastic wrap and let stand in a warm place, (70-75 degrees) for about 1 hour until it has slightly expanded and risen to a dome.
• Lightly oil a baking sheet, (I use parchment paper).
• Turn the dough out onto an unfloured countertop and pat into a rough rectangle.
• Cut the dough into 8 equal pieces.
• At this point you can shape the dough into either pretzels or rolls.
• Arrange the rolls on the baking sheet at least 1 inch apart and cover with plastic wrap.
• Place the baking sheet in the refrigerator for 2-24 hours.The dough will not necessarily rise while refrigerated, but it helps them to hold their shape while handling.
• Boiling and Baking:.
• Preheat oven to 350 degrees F.
• Bring 4 quarts of water to a boil in a wide 6 quart kettle, (I highly recommend you do not use a teflon coated kettle as I ruined my brand new Calphalon pot this way. The baking soda is acidic).
• ***IMPORTANT- Add the baking soda slowly, (The water will bubble like crazy when you add the baking soda and can boil over furiously if added too fast).
• Turn the heat down to a healthy simmer.
• Add the rolls 1 at a time to the boiling water and allow each roll to rise to the surface before adding the next one. (I only make about 3-4 at a time).
• After each roll has risen to the surface, let cook for about 20 seconds and then flip over with a slotted spoon and cook the other side for 20 seconds.
• Remove the rolls from the water with a slotted spoon, draining them well and place on a freshly oiled baking sheet. (I use parchment paper). Repeat until all rolls have been boiled.
• Sprinkle the rolls with salt or seeds if desired and place the baking sheet in the oven for 30-35 minutes.
• When nicely browned remove the rolls from the oven to a cooling rack and let cool at least 10 minutes.
• If you have any leftover, place the rolls in a plastic bag and they will be good for about 1-2 days, (We have never had leftovers *wink*).
• ****If making "Pretzel Dogs" simply flatten the piece of dough by hand into a rectangle (Step 10) big enough to accomodate your hot dog (I pat the hot dog dry with paper towels first). Place hot dog on long side of dough rectangle and roll up tucking in the sides and pinching the seams so they are well sealed. Continue with/to step 11.

ROAST BEEF MINI SANDWICHES ON PRETZEL ROLLS

Steps:

• 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.

BAVARIAN PRETZEL ROLLS

Steps:

• In a mixer bowl, add yeast and 1 1/2 cups warm water and let stand for about 5 minutes until it foams and smells yeasty.
• Add sweetener, flour, salt, and melted butter. Mix with the dough hook until it forms a dough ball, about a couple minutes.
• Cover and let rise about 1 hour. Punch down and turn ball on a lightly floured counter.
• Roll dough into a "rope" and cut into the approximate sizes you want your rolls - about 12-16 rolls is reasonable. Shape into rolls. You can try pulling the dough balls inside out and pinching the edges together on the bottom to form a nice rounded top and a flatish bottom. Don't make it more difficult than it has to be; they taste good even if they don't look perfect!
• Put the rolls on a parchment lined cookie sheet or two (they won't rise much more). Cover and let rise another 30 minutes.
• Pre-heat oven to 425 °F.
• Heat 2 quarts of water to boiling.
• When water is boiling and rolls have risen, slowly pour baking soda into the water. Be careful! If you pour too quickly, the pot may boil over. Baking soda is a fine powder, providing plenty of nucleation points for steam bubbles to form, and it releases some gas when it contacts the water, to boot.
• Use a slotted spoon or spatula to east the rolls into the baking soda bath and poach for about 30 seconds on each side (the more time they poach the crustier, browner, and more authentic they'll be -- the less time in the bath the more like mall pretzels they'll be -- both are good, it's up to you).
• Use slotted spoon to remove from bath and place back on cookie sheets.
• While still damp, sprinkle with pretzel or kosher salt and score top with a knife in a plus (+) shape to allow the rolls to expand attractively while baking.
• Bake at 425 °F for about 15 minutes or until caramel brown. (More or less depending on your oven and personal preference). Rotate cookie sheets top to bottom and rear to front midway during baking, if you desire.
• Serving suggestions:.
• For breakfast: serve warm with Irish butter and strawberry preserves.
• For snack: smear with cheddar cheese spread
• For lunch/dinner: cut in half and top with thin sliced roast beef and smoked Gouda cheese; broil until cheese is brown and bubbly.
• Or just eat them plain!

LAUGENBROTCHEN (PRETZEL ROLLS)

Steps:

• Mix the first 6 ingredients together and knead to a soft dough, about 10 minutes.
• Then let it rest in an oiled bowl, covered, until the dough has doubled in size (about 1 hour).
• Form into 14 bread rolls/pretzels/croissants. Place on baking paper well spaced, and allow to rise again (about 20-40 minutes).
• Mix the water, salt and bicarb in a stainless steel pan and bring to the boil. Take it off the heat.
• Take the risen bread rolls, and using a slotted spoon, dip them one by one in the bicarb water, drain well and set back on the paper.
• Cut slits in the bread rolls with a sharp knife and sprinkle with extra coarse salt.
• Bake for 20-25 minutes in the middle of a preheated 200 degree Celcius oven.

BUDDHA'S SOFT PRETZELS (OR PRETZEL ROLLS)

Steps:

• Combine water, sugar, and the 2 tsp Kosher salt in a medium bowl. Sprinkle the yeast on top. Let it sit for 3 minutes.
• Add the flour and butter and mix with dough hooks (stand mixer) on medium speed and knead until the dough is smooth and pulls away from the sides. Continue kneading for about 4 minutes.
• Remove dough from bowl, and place into another bowl that has been sprayed with non-stick cooking spray. Cover with a damp (wrung out tight) kitchen towel and sit on top of fridge for 1 hour.
• Preheat oven to 450°F Bring the gallon of water and the baking soda to a boil in wide-mouthed pan (roaster type works best).
• Meanwhile, turn dough out onto a lightly oiled work surface and divide into 8 sections. Roll each section out to 2' ropes, shape into pretzel shape.
• Place the pretzels into the boiling water. 2 or 3 at a time for about 10-15 seconds each. Remove using a large spatula onto a baking sheet that has been sprayed with non-stick cooking spray.
• Brush each pretzel with the egg yolk mixture and sprinkle with Kosher salt (or sea salt or pretzel salt) and bake 15 minutes.
• ROLLS: After kneading, divide dough into 12 equal pieces. shape into rolls. Place onto baking sheet lined with parchment, sprayed with oil. Cover and let rise for 1 hour.
• Dip into water solution, then baste with egg wash (as directed above for pretzels). Then score decorately the tops. Bake as directed for pretzels.

PRETZEL DINNER ROLLS

Steps:

• 1. Don't let this scare you! It's really easy! In a large mixing bowl combine warm water, yeast and sugar. Let stand 5 min or until foamy. Add flour, salt, butter and mix with dough hook until thoroughly combined and pulls away from sides and forms a ball of dough, you may need to add a little more flour, 1/2-1 cup. Cover with towel and set in warm place to rise for approx 1 hour or until doubled in size. Punch down dough and turn out onto lightly floured surface.
• 2. Line 1 baking sheets with parchment paper or foil sprayed lightly with cooking spray. Cut dough into 18 pieces (or 9 for a 'good' hamburger size bun, per the advice of Laurie Sanders a JAP member as well) Shape each piece into a ball. I flatten it between my palms and fold over a couple times then pull sides down and pinch together on bottom until a nice round ball shape is formed. Place pinched side down on sheets. At least 1" apart. Cover with plastic wrap then a towel and let rise 30 minutes or until doubled in size.
• 3. Preheat over to 425. Place racks in middle positions. In a large saucepan, bring water to a boil, add baking soda and lower heat to simmer. Put 3-4 rolls at a time into boiling water seam side down for 30 seconds, then turn over for another 30 seconds. Remove with a slotted spoon to a clean towel. Then place back onto prepared pan.
• 4. With a pastry brush, brush tops and sides of each roll with egg wash, being sure to coat all sides. Top each roll with pretzel salt (I used course sea salt). Then with a sharp knife cut a "X" into the top of each roll. Bake rolls in preheated oven for 15-20 minutes.(20-25 for the larger bun) or until buns reach an internal temp of 170ish
• 5. Eat as is, or serve with burgers,or make your buns long and serve with hot dogs or brats. Chicken breast with caramelized onions and a good honey mustard is great on these on these too. :o)

PRETZEL ROLLS

Steps:

• In a small container, mix yeast with warmed milk and let rest for 10 minutes.
• Whisk 5 3/4 cups of flour and teaspoon of salt in a large bowl.
• Add canola oil and warmed water to yeast mixture.
• Pour into bowl with flour and salt.
• Knead in the bowl until dough is mostly smooth. Only add more flour if your dough cannot be easily handled. The dough will be somewhat stiff.
• Cover the bowl with a dish towel and put in a warm place to rise for one hour.
• Punch down dough and knead in bowl for one minute.
• Cut dough into 15 pieces. (Cut more pieces if you would like smaller size rolls.) Form balls by pulling the dough under.
• Place on a well-greased surface.
• Let the dough balls rise for 15 minutes.
• While the dough balls are rising, preheat the oven to 400 degrees and get the pretzel "bath" ready.
• In a large pot, bring water, salt, and baking soda to a rolling boil.
• Plunge three dough balls into the water and let them "poach" for 1 minute total.
• Using a slotted spoon, transfer them to a well-greased baking sheet.
• With a serrated knife, cut 2-3 lines across each roll and sprinkle with coarse sea salt.
• Bake for 20 to 25 minutes, or until pretzels are a rich brown.

BAKING ESSENTIALS: AWESOME PRETZEL ROLLS

Steps:

• 1. PREP/PREPARE
• 2. You can make the dough by kneading it using your hands or use a stand mixer fitted with a dough hook. In this recipe, we will be using a stand mixer to do the initial kneading and then finish it off by hand.
• 3. Gather your ingredients (mise en place).
• 4. Add the butter, coconut sugar, yeast, and salt to the bowl of a stand mixer fitted with an S-Blade. Then, throw in about 4 cups of flour, and whisk to combine.
• 5. Set the mixer to low speed and slowly add the warm milk.
• 6. Increase the speed, allow the ingredients to blend together. Eventually the dough will begin to climb the hook and pull away from the sides of the bowl.
• 7. You will probably need to add more flour; just a tablespoon or so at a time, and occasionally stop the mixer to scrape down the sides.
• 8. Add about a tablespoon of non-flavored oil (grapeseed, vegetable) to a bowl, then add the dough, turn to coat the dough in the oil, cover, and allow to rise until doubled in size.
• 9. Depending on the temperature of your kitchen this should take 60 - 90 minutes.
• 10. Lightly dust a clean surface with some flour and knead the dough until it is smooth and elastic, about 4 - 5 minutes.
• 11. It should be a bit tacky, but not overly sticky. Add more flour, a bit at a time, until achieving the correct results.
• 12. Divide the dough into equal portions, and form into balls. As you can see, I got 10 rolls/buns.
• 13. Roll the dough balls between your hands, until they are round and smooth, and then place them on a parchment-lined baking sheet. Keep them about 1.5 inches (3.8cm) apart from each other.
• 14. Allow them to rest and rise, until they look something like this photo. As you can see mine are just about touching each other.
• 15. Place a rack into the middle position and preheat the oven to 450f (230c).
• 16. While they are rising add about 6 inches (15.2cm) of water into a large saucepan and bring to the boil.
• 17. When it hits the boil slowly add the baking soda, a little at a time, until completely dissolved.
• 18. Using a large slotted spoon or spatula, slowly lower one or two of the buns into the boiling water. Wait 30 seconds, flip, wait another 30 seconds, then place onto the parchment-lined baking sheet.
• 19. Repeat for the other rolls.
• 20. Whip the egg with a few drops of water and brush the tops of the buns. Then, using a sharp knife or lame, cut the distinctive cross into the tops of each one of the buns.
• 21. Add to the preheated oven until the buns are a deep brown, about 18 - 20 minutes.
• 22. Let rest for 5 - 7 minutes before using.
• 23. PLATE/PRESENT
• 24. Cut open and add your favorite fillings. Enjoy.
• 25. Keep the faith, and keep cooking.

CARAMELIZED ONION PRETZEL ROLLS WITH CARAWAY SEEDS

Steps:

• Melt butter in a small skillet over med heat. Add onions & 1/2 tsp of the salt; cook until softened & caramelized, 18-20 minutes. Transfer to a small bowl; cool completely. Pour water into the bowl of a mixer with the bread hook & sprinkle in the yeast. Let the mixture rest until it bubbles, 4-6 minutes. Sift together the flour, sugar & remaining 1/2 tsp salt into a large bowl; stir. Add the flour mixture & caramelized onions & mix on the lowest speed until the dough comes together. Increase the speed to med & mix until the dough is elastic & smooth, 6-8 minutes. Grease a large mixing bowl with 1 tsp of the oil. Form the dough into a ball & place in the bowl, gently turning until coated. Cover with a clean, damp towel & let rest in a warm place until the dough rises 1 1/2 times in size, 35-40 minutes. Line a baking sheet with parchment paper & evenly coat it with the remaining oil. Set aside. Transfer the dough to a clean, lightly-floured surface. Punch down the dough & knead until smooth & no longer sticky, 6 to 8 minutes. The dough should spring back when you lightly press it with a finger. Divide the dough into 8 equal pieces, about 4 ounces each, & form into 4" long rolls with slightly rounded, tapered ends. Place the rolls on the prepared baking sheet, making sure there is enough room between each to allow it to double in size. Cut three 1/4" deep diagonal slashes across the top of each roll, then cover with a damp towel and set in a warm place to rise until the rolls almost double in volume, 20-25 minutes. Place one rack on the very top shelf of the oven & another on the bottom shelf. Preheat the oven to 425. Stir together the pretzel salt & caraway in a small bowl. **SEE ABOVE FOR REST OF PREP Served with Sauerkraut & Bratswurst and German Potato & Ham Salad Oct 25, 2014

PRETZEL ROLLS

Steps:

• Combine bread flour, 1 envelope yeast, 1 teaspoon salt, 1 teaspoon sugar and celery seeds in food processor and blend. With machine running, gradually pour hot water through feed tube, adding enough water to form smooth elastic dough. Process 1 minute to knead. Grease medium bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then towel; let dough rise in warm draft-free area until doubled in volume, about 35 minutes.
• Flour baking sheet. Punch dough down and knead on lightly floured surface until smooth. Divide into 8 pieces. Form each dough piece into ball. Place dough balls on prepared sheet, flattening each slightly. Using serrated knife, cut X in top center of each dough ball. Cover with towel and let dough balls rise until almost doubled in volume, about 20 minutes.
• Preheat oven to 375°F. Grease another baking sheet and sprinkle with cornmeal. Bring 8 cups water to boil in large saucepan. Add baking soda and 2 tablespoons sugar (water will foam up). Add 4 rolls and cook 30 seconds per side. Using slotted spoon, transfer rolls to prepared sheet, arranging X side up. Repeat with remaining rolls.
• Brush rolls with egg white glaze. Sprinkle rolls generously with coarse salt. Bake rolls until brown, about 25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or room temperature. (Can be prepared 6 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 10 minutes.)

PRETZEL ROLLS

Steps:

• 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. Set aside to bloom, 5 minutes. Meanwhile, combine the flour, sugar and salt in a large bowl.
• Add the flour mixture to the yeast mixture and mix with the dough hook on the lowest setting until the dough comes together. Increase the speed to medium and continue to mix until the dough is elastic and smooth, about 8 minutes.
• Form the dough into a ball, place in a large oiled bowl and turn the dough to coat it with oil. Cover with a damp kitchen towel and let rest in a warm place until doubled in size, 30 to 35 minutes. Line a baking sheet with foil or a silicone baking mat, coat generously with cooking spray and set aside.
• Punch down the dough, then turn out onto a floured surface. Knead just until the dough is smooth and springs back when poked, about 1 minute. Divide into 4 pieces and form into 5-by-3-inch oblong rolls. Place the rolls on the prepared baking sheet and cut four 2-inch diagonal slashes across the top of each. Cover with a damp towel or cover loosely with plastic wrap and let rise in a warm place until almost doubled in size, 15 to 20 minutes. Meanwhile, preheat the oven to 425 degrees F and bring 8 cups water to a boil in a large saucepan over high heat.
• Stir the baking soda into the boiling water (it will foam up slightly). Add 2 rolls and poach 2 minutes per side. Using a slotted spoon, remove the rolls, drain and place on the baking sheet, cut-side up. Sprinkle with salt. Repeat with the remaining rolls.
• Bake the rolls until golden, 12 to 15 minutes. Let cool slightly on the baking sheet.

PRETZEL ROLLS

Steps:

• Warm the milk in a small saucepan until a thermometer registers 110 degrees F. Pour into a medium bowl; sprinkle with the yeast and let soften, about 2 minutes. Sprinkle with the sugar and set aside until foamy, about 5 minutes.Combine the flour and fine salt in the bowl of a stand mixer fitted with the dough hook. With the mixer on low speed, add the yeast mixture and butter and mix until the dough is slightly smooth and soft but still sticky, about 2 minutes. Coat a large bowl with cooking spray; add the dough, cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour.Generously coat a baking sheet with cooking spray. Turn the dough out onto a lightly floured surface. Stretch into a 16-inch-long log, about 2 inches wide; cut into 8 even pieces. Roll and stretch each piece into a 6-inch-long rope, then wind into a coil; tuck the end underneath. Transfer the rolls to the baking sheet and cover with plastic wrap. Let rest at room temperature 15 minutes, then refrigerate until slightly puffed, about 2 hours.Preheat the oven to 400 degrees F. Fill a large pot or deep skillet with 3 inches of water. Add the baking soda and 1/4 cup coarse salt and bring to a boil. Add half of the rolls and cook until slightly puffed, about 1 minute, flipping halfway through with a slotted spoon. Recoat the baking sheet with cooking spray and return the rolls to the baking sheet. Repeat with the remaining rolls. Brush the rolls lightly with the beaten egg, then sprinkle with coarse salt.Transfer to the oven and bake until the rolls are deep golden brown, 18 to 20 minutes, rotating the baking sheet halfway through. Transfer to a rack and let cool 10 minutes on the pan, then remove the rolls to the rack to cool completely.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.