A few weeks ago, Cowboy took me to the Webster House in downtown Kansas City. Before the meal, they served these I-can-now-die-happy rolls. We couldn’t quite put our finger on what kind they were until I realized they tasted like a pretzel. I began to google recipes for pretzel rolls and, much to my glee, found a ton of recipes. (I’ve never even heard of these before??) So, I found one to try and gave it a go last night. All I can say is YUM! I can never eat regular rolls again. Cowboy’s first response after taking a bite (we made ham and cheese melts with them) was, “I think this should be a staple of our diets!” Looks like I’ll be making these again.
- 1 1/3 cups warm water
- 2 tablespoons warm milk
- 2 1/2 teaspoons active dry yeast
- 1/3 cup light brown sugar
- 2 tablespoons butter, melted
- 4 cups all-purpose flour (I actually used bread flour)
- kosher salt or pretzel salt
- 2 quarts cold water
- 1/2 cup baking soda
- 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. (*Note: I think I could’ve actually used a little less flour, so add the fourth cup slowly as needed.)
- 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.
The recipe says it will make 12 rolls, but I think they’d be about the size of a quarter if so. Mine were around the size of a palm and perfect for small sandwiches. We had four rolls and used the rest to make two (large!) cinnamon sugar pretzels. Delish!
Click here for the original recipe!