Pretzel Rolls. Finally.

Pretzel Rolls 

We have a bakery near our church that we like to frequent for one reason:  pretzel rolls.   Not quite a pretzel and not quite a roll, these soft bread-like treats are perfect for breakfast, snacks, or even as a bun for a gourmet burger.  But at nearly a dollar per roll, there had to be a better way to have these in larger quantities.  

I tried a variety of recipes – of which none came close to a real pretzel roll.  After many attempts, I came up with the one below.  Finally.

Pretzel Rolls

 

Pretzels/pretzel rolls 

 

 

Pretzel Rolls
Yields 16
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Prep Time
30 min
Cook Time
15 min
Total Time
1 hr 45 min
Prep Time
30 min
Cook Time
15 min
Total Time
1 hr 45 min
For the dough
  1. 6 tablespoons butter, melted
  2. 1.5 cups very warm tap water
  3. 1 pkg yeast
  4. 2 tablespoons brown sugar
  5. 4.5 cups flour
  6. 2 teaspoons salt
  7. Pot of water
  8. 2/3 cup baking soda
For the egg wash
  1. 1 egg
  2. 2 tablespoons water
  3. Coarse salt
Instructions
  1. In a mixer with dough hook attached, add the butter, water, yeast and brown sugar. Mix and let sit for 5 minutes.
  2. Add the flour and salt to the yeast mixture. Turn on mixer and knead for 3 minutes.
  3. Remove dough from mixer,shape into a ball and put into a greased bowl. Cover and let rise 1 hour in a warm location.
  4. Boil a large pot of water with the 2/3 cups baking soda. This is the step that makes a pretzel roll pretzel-y! Remove dough to a working surface and divide into 16 small pieces,trying to shape each into a ball. With a serrated knife,cut an “X”in the top of each roll.
  5. Boil rolls a few at a time for 30 seconds. Drain with a slotted spoon to remove and place on cookie sheets lined with parchment and also sprayed with non-stick cooking spray. (Or just grease your sheets very,very well)
  6. Bake in a 425 oven for 6 minutes. Remove from oven and brush rolls with an egg wash (1 beaten egg and 2T water) and top with coarse salt. Return to oven and bake till browned nicely all over,about 6-8 minutes more.
  7. If you eat them hot they will be doughy. Self control. Wait till they are mostly cool and then dig in!
Notes
  1. Experiment with different shapes if you want!
Adapted from kevin {&} amanda
Adapted from kevin {&} amanda
The Excellent Wife http://theexcellentwife.com/

White Chocolate ~ Cranberry Blondies

Just made these delicious little dessert treats &   I *love* them!   There is a hint of cinnamon (really, just a dash) among the sweet white chocolate taste ~ balanced nicely with the sweet/tart cranberries.

Get the original recipe here, at Taste of Home.

Ingredients

  • 3/4 cup butter, cubed
  • 1-1/2 cups packed light brown sugar
  • 2 eggs
  • 3/4 teaspoon Spice Islands® pure vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/2 cup dried cranberries
  • 6 ounces white baking chocolate, coarsely chopped

  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners’ sugar
  • 1 tablespoon grated orange peel, optional
  • 6 ounces white baking chocolate, melted
  • 1/2 cup dried cranberries, chopped

Directions

  • In a microwave, melt butter; stir in brown sugar. Transfer to a large bowl; cool to room temperature. Beat in eggs and vanilla. Combine the flour, baking powder, salt and cinnamon; gradually add to butter mixture. Stir in cranberries and chopped chocolate (batter will be thick).
  • Spread into a greased 13-in. x 9-in. baking dish. Bake at 350° for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
  • For frosting, in a large bowl, beat the cream cheese, confectioners’ sugar and orange peel if desired until blended. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars. Store in the refrigerator. Yield: 2-1/2 dozen.

 

 

Packaging Homemade Vanilla

Remember my post a few weeks back on how to make your own vanilla extract?  Well, Heather, the creator of the lovely WhipperBerry site has the prettiest packaging idea {including free printable labels}.    There’s still time if you haven’t begun making vanilla for the holidays, but you’d better hop to it!

 

Look around at various sites for more packaging ideas,  such as this one from the Italian Dish.

 

And here

And here

And here

Or here with recycled bottles and white marker

.