LAUGENBROTCHEN (PRETZEL ROLLS)
These are traditional German bread rolls made from pretzel dough- so the dough can also be used to make pretzels (Brezen). A Betty Bossi recipe. Preparation time includes rising time. Dough could initially be done in the breadmaker.
Provided by Chickee
Categories Yeast Breads
Time 2h25m
Yield 14 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 187.9, Fat 2.5, SaturatedFat 1.4, Cholesterol 5.8, Sodium 2353.2, Carbohydrate 35.3, Fiber 1.4, Sugar 0.5, Protein 5.3
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Nakimbugwe Eva
[email protected]These rolls are a hit with my family and friends. They're always the first to go at parties.
Ellie Atherton
[email protected]I've been looking for a good pretzel roll recipe for a while now and this one is definitely it. The rolls are soft, chewy, and have a great flavor.
W .J. Searcy
[email protected]These rolls are so easy to make and they always turn out perfect. I love the way they look and taste.
Md jdkxjx
[email protected]I'm so glad I tried this recipe. These rolls are absolutely delicious and I can't wait to make them again.
Frenchman Helm
[email protected]These rolls are perfect for any occasion. They're great for parties, potlucks, or just a casual meal at home.
Ghanshyam Kumar
[email protected]I love how versatile these rolls are. I've used them for sandwiches, sliders, and even just as a snack. They're always a hit.
MD ROSUL
[email protected]The dough was a bit sticky to work with, but I managed to shape the rolls without too much trouble. They turned out beautifully and tasted even better.
Ujjal Official
[email protected]These rolls were a bit more work than I expected, but they were totally worth it. They're so delicious and unique. I'll definitely be making them again for special occasions.
Md Merez
[email protected]I'm not a huge fan of pretzels, but these rolls were surprisingly good. They're not as dense as traditional pretzels, and the flavor is much milder. I'd definitely recommend them to anyone who's looking for a softer, less salty pretzel.
Jocelyn Lopez
[email protected]This recipe is a keeper! The rolls were so soft and fluffy, and the flavor was spot-on. I'll definitely be making these again.
Usman Shaikh
[email protected]I've made these rolls several times now and they're always a hit with my family and friends. They're so easy to make and always turn out perfectly.
Betty Ocansey
[email protected]I used active dry yeast instead of instant yeast and it worked just fine. The rolls took a little longer to rise, but the end result was still fantastic.
Umeh Festus
[email protected]These rolls are absolutely delicious! I love the salty, slightly tangy flavor. They're perfect for sandwiches, snacks, or even just to eat on their own.
Calah Barnes
[email protected]The lye bath step was a bit intimidating at first, but it was worth it. The rolls had that authentic pretzel flavor and texture that I was looking for.
Joe Pence
[email protected]Followed the recipe exactly and my rolls turned out amazing! They were soft, fluffy, and had the perfect amount of chewiness. Even my picky husband loved them!
Salman Koko
[email protected]This recipe resulted in beautiful, golden brown pretzel rolls with a crispy crust and a soft, chewy interior. I was thrilled with the outcome and can't wait to make them again!