Tag Archives: rolls

Pretzel Rolls

Soft pretzel rolls lbbakes

It’s football season!  And you know what that means… good food!  I’m pretty sure I definitely fall into that category of folks who love football not for the actual game itself but for the tailgate/social setting that comes with it.  Who’s with me? 🙂

I made these pretzel rolls last month when I was still in New York on vacation, but I should probably make them again as soon as possible because they’d be *perfect* for tailgating.

Soft pretzel rolls little bitty bakes

Anyone who knows me well knows I have an affinity to anything and everything pretzel, and pretzel rolls are no exception.  I love the pretzel rolls from Wegmans, and Trader Joes makes a pretty good one too!  It was only a matter of time before I attempted to make my own. 🙂

To make the pretzel rolls, I simply adapted my recipe for soft pretzels.  And even though I know working with yeast can be intimidating, I promise these rolls are totally worth it.  Just look at how fluffy they are!

Soft pretzel roll

You can make the rolls small and serve them as dinner rolls with chili or soup (like we did when I made these), or make them slightly larger and use them for burgers or sandwiches. Either way, they are delicious!

Soft pretzel rolls

[print_this]Pretzel Rolls

Soft, fluffy pretzel rolls made from scratch.  Make the rolls “dinner roll” sized as a side, or make larger rolls for sandwiches.  

Makes 12 to 16 rolls

Prep time: 30 minutes

Cook time: 15 minutes

  • 2 teaspoons instant yeast
  • 1 1/2 cups lukewarm water
  • 4 1/3 cups all-purpose flour (regular or white whole wheat)
  • 1 3/4 teaspoons salt
  • 1 1/2 tablespoons sugar
  • 2 tablespoons extra virgin olive oil

For dipping:

  • 8 tsp. baking soda
  • 2 cups warm water
  • 1 egg white
  • Coarse sea salt, for sprinkling

In a small bowl, stir the yeast into the lukewarm water; allow to dissolve about 1 minute.

In the bowl of a stand mixer, combine the flour, salt, and sugar.  Pour the yeast mixture into the bowl, along with the oil.  Use the paddle attachment and mix on low speed for 30-60 seconds (or use a handheld electric mixer).  Switch the mixer to the dough hook and mix on lowest speed (or continue mixing by hand) 3 to 4 minutes, until dough is smooth.   Adjust the water/flour content as needed to form a smooth, firm, but slightly tacky ball of dough.

Knead dough by hand about 1 minute.  Form into ball and place in lightly oiled bowl.  Cover the bowl with a damp cloth and allow to rise about 1 hour.

Heat the oven to 400 degrees F.  Line a baking sheet with parchment paper. Combine the baking soda, water, and egg white in a shallow dish.

Depending on desired roll size, divide into 12 to 16 rolls (you may need to roll the dough into balls).  Dunk the rolls in the baking soda mixture, then set on the prepared baking sheet.  Sprinkle with coarse sea salt.  Bake at 400 degrees about 15 minutes or until deep brown.[/print_this]

Pumpkin Sandwich Rolls

This, my friends, is what you call a pilgrim.  That’s right — nevermind those folks who settled in Plymouth hundreds of years ago… from now on, when you see the word pilgrim, I want you to think, the most delicious holiday sandwich comprised of leftover turkey, cranberry sauce, (optional) stuffing, mayo, and a wee bit of lettuce.

In case you forgot — please, tell me you didn’t forget — Thanksgiving is faaaast approaching!  I’m extra excited for Thanksgiving this year because it means I will get to go home to New York!  Actually, this time next week I’ll be on my way!  But anyway…

It’s been far too long since I last made a yeast bread, so I was planning to make a cinnamon swirl bread over the weekend or some other sweet bread, but then I remembered I had a can of pumpkin to use up.

Speaking of pumpkin… did you know they now make pumpkin pie vodka?  I don’t even know what to say about that (except that I will buy it if I see it, I have to!)…

Anyhow, I did a little browsing of the interwebs and found a recipe for pumpkin yeast bread.  Perfect!  I tweaked the recipe a bit, and then made it into sandwich rolls so that I could make a pilgrim (the most delicious holiday sandwich).

Don’t let the pumpkin deceive you — these rolls aren’t much like the pumpkin pies and muffins we eat so much of this time of year.  In fact, they’re just subtly sweet.  But they make the perfect delivery mechanism for consuming all those Thanksgiving leftovers that you’re bound to have.

Oh, also, because I cannot keep a secret… that’s chicken in the sandwich, not turkey.  How could I eat turkey leftovers before Thanksgiving?!

[print_this]Pumpkin Sandwich Rolls

Move over white sandwich bread — now you can enjoy your Thanksgiving leftovers on a homemade pumpkin sandwich roll!  These subtly sweet sandwich rolls are perfect for post-holiday turkey sandwiches, or even as breakfast sandwiches or simply spread with butter.  Adapted from King Arthur Flour.

Makes 8 sandwich rolls

Prep time: 2 1/2 hours

Cook time: 20 minutes

  • 1/4 cup warm water
  • 1 tablespoon active dry yeast
  • 1/3 cup milk
  • 1 large egg
  • 1 cup pumpkin (not pumpkin pie mix!)
  • 3 1/4 cup all-purpose flour (I used a white whole wheat flour)
  • 1/4 cup brown sugar
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

In a large bowl, stir the water and yeast; allow the yeast to dissolve completely (a few minutes).  Add the milk, eggs, pumpkin, brown sugar, salt, nutmeg, and ginger; stir until mixed well (about 1 to 2 minutes).  Gradually add the flour until the dough is stiff enough to knead.  Turn the dough out onto a floured surface and knead until the dough is smooth.

Place the kneaded dough in a bowl sprayed with nonstick cooking spray.  Cover and allow the dough to double in size (about 1 hour).

Spray a surface with nonstick cooking spray; place the dough on the surface and shape the dough into 8 rolls (for each roll, form the dough into a ball, then flatten to a 4 to 5 in diameter). Cover the rolls with a towel allow them to double in size (about 1 hour).

Heat the oven to 375 degrees F.  Place the rolls on a nonstick baking sheet, a few inches apart.  Bake 20 minutes or until the rolls sound hollow when tapped. Allow the rolls to cool before storing.[/print_this]