Easy soft Pretzel Rolls

 recipe from here:

Overview: How to Make Soft Pretzel Rolls

1. Make the dough. See my How to Knead Dough video tutorial if you need extra help with that step.
2. Let the dough rise for an hour. Or until doubled in size, as pictured above.
3. Punch down the dough. This helps get rid of any air bubbles.
4. Divide the dough to form the rolls. Aim for roughly 1/3 cup of dough each, which will yield about 12 rolls. Shape into balls.
5. Give the rolls a baking soda bath. See below for more details.
6. Place rolls into prepared baking pan. I like to bake the rolls squished together in a baking pan because they hold their shape much better. You can, however, separate them on a large baking sheet.
7. Score the tops of each roll & top with butter and coarse sea salt.
8. Bake until golden brown.

Description

Making easy pretzel rolls from scratch is simpler than you think. Follow this easy and approachable way to make them at home!

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Ingredients

• 1 and 1/2 cups (360ml) warm water (lukewarm—no need to take temperature but around 100°F (38°C) is great)
• 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
• 1/4 cup (4 Tablespoons; 56g) unsalted butter, divided
• 1 teaspoon salt
• 1 Tablespoon brown sugar
• 3 and 3/4–4 cups (469–500g) all-purpose flour (spooned & leveled), plus more for work surface
• coarse sea salt for sprinkling

Baking Soda Bath

• 1/2 cup (120g) baking soda
• 9 cups (2,160ml) water

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Instructions

1. Whisk yeast and warm water together. Allow to sit for 1 minute. Meanwhile, melt 1 Tablespoon of butter (reserve the rest for step 7). Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon or dough hook attached to a stand mixer until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4–1/2 cup more, as needed. Poke the dough with your finger—if it bounces back, it is ready to knead.
2. Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
3. Rise: Place in a large greased bowl, cover tightly with plastic wrap, and allow to rise in a warm environment for 1 hour or until nearly doubled in size. (Tip: I preheat my oven to 200°F (93°C), turn it off, place the dough inside and shut the oven. This is the warm environment.)
4. Once risen, punch down dough to release any air bubbles. Turn out onto a lightly floured surface and, with a sharp knife or pizza cutter, cut dough into 1/3-cup (about 75g) sections. You should have about 12 pieces. Shape into balls.
5. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper or silicone baking mat OR line a 9×13 baking pan with parchment paper (I use a baking pan). Set aside.
6. Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1–2 pretzel rolls into the boiling water for 20–30 seconds. Any longer than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel roll out of the water and allow excess water to drip off. Place pretzel rolls onto prepared baking sheet or close together in the baking pan. Using a sharp knife, score a couple slits into the top of each.
7. Melt the remaining butter. Lightly brush each roll with melted butter and sprinkle with coarse sea salt.
8. Bake for 22–26 minutes or until deep golden brown on all sides.
9. Remove from the oven and serve warm. Pretzel rolls may be stored in an airtight container or zip-top bag for up to 3 days (they lose a little softness over time).

Lemon Cake loaf

 

delicious Camillia Groberg made with chicken salad and pretzel rolls for Salad Club lunch June 2026.  Winner recipe and easy!

Lion House Bakery Challah Braid

 Awesome - My kids favorite of late.  Made RS Christmas dinner 12.2.25

Recipe makes 2 loaves

I double the recipe in my Bosch and make 4 loaves on 2 sheet pans. One loaf gives me aprox. 15-17 slices, but I prefer just to rip hunks of this amazing bread with softened butter.  Comfort and deliciousness at it's finest.

1 Tablespoon dry yeast

1.5 cups water (110-115 degrees)

1/4 cup granulated sugar

1/4 cup vegetable oil

1 teaspoon salt

2 eggs, beaten well

Pinch of saffron (optional)

  (Saffron maybe more for looks than taste unless you go to Turkey and buy fresh if so bring me some!)

4.5-5 cups flour

1 egg yolk, beaten well

1/4 teaspoon water

Sesame seeds / Poppy seeds / or Everything but the Bagel seasoning

sea salt fancy touch

corn meal optional

Place yeast and water in a large bowl.  Stir slightly to dissolve.  Add sugar, oil, salt, beaten eggs, saffron, and 2.5 cups flour.  Beat well.  Add enough remaining flour to make a soft dough and knead until smooth.(Remember slightly sticky dough makes very awesome bread but you don't want super sticky as that is too hard to shape post rising)  Place in a greased bowl.  Cover and let rise until double in bulk (1-2 hours).  Punch down dough and divide into 6 pieces.  Roll each piece into a long rope 18-20'' long x 1'' diameter.  Braid three of the ropes together. (Online other great braiding / knot ideas).  Repeat with the remaining 3 pieces of dough. Place on a greased cookie sheet sprinkled with some corn meal (think it gives it a fancy elevated easy touch).  .  Mix egg yolk with 1/4 teaspoon water and brush over braids. (Heather uses an entire egg with 1 Tablespoon of water)  Sprinkle with seasame seeds/poppy seeds & sea salt or fav salt. (or Trader Joe's everything but the bagel seasoning for a punch of flavor)

Cover (with a towel or spray plastic wrap with Pam) and let rise 45+ min. (usually doubles in size) You'll get a feel for the rise depending on the season / your warmth in your room etc.

(unique to have eggs / with yeast in a bread more of a "roll" thing to do, so this bread is extra fluffy and yum)

Bake 350 for around 20 min.

some braid techniques

Pretzel Bites with Sourdough Discard

Crispy, chewy and delicious pretzel bites made with sourdough discard. Perfect for a crowd or a snack. Top with your favorite toppings and enjoy!

Prep Time15minutes mins

Cook Time8minutes mins

Rise Time1hour hr 30minutes mins

Total Time1hour hr 53minutes mins

Course: Snack

Cuisine: American

 

Servings: 32 pretzel bites

 

Author: Amy Coyne

Equipment

• Mixer
• baking sheet
• parchment paper

Ingredients

Sourdough Pretzel Dough

• 145 grams sourdough discard heaping 1/2 cup, or bubbly sourdough starter
• 175 grams lukewarm water 3/4 cup
• 5 grams granulated sugar 1 teaspoon
• 8 grams instant yeast 2 teaspoons
• 6 grams salt 1 teaspoon
• 285 grams all purpose flour about 2 cups, see recipe notes - plus more for rolling

Baking Soda Wash

• 120 grams hot water 1/2 cup
• 15 grams baking soda 1 Tablespoon

Toppings

• 55 grams unsalted butter, melted 4 Tablespoons
• 12 grams flaky salt 2 teaspoons, for topping
• 20 grams parmesan cheese, shredded 1/4 cup, if desired
• 60 grams cinnamon sugar 1/4 cup, if desired

Instructions

• To a large bowl or to bowl in a stand mixer, mix together the sourdough discard, water, sugar, instant yeast, salt and flour.
• Knead by hand about 5-8 minutes or knead in a stand mixer for about 5 minutes until it comes together and forms a smooth ball. Add a little more flour as needed. The dough will still be sticky, but not overly sticky. Pinch off a piece of dough and roll it into a ball in your fingers. If it forms a ball with minimal sticky residue left on your fingers, you can stop adding flour. Check out a few other tips for kneading dough here.
• Lightly oil a bowl or container (affiliate link) and turn the dough around in the bowl to cover it lightly with the oil. Drape a kitchen towel or some plastic wrap over the bowl and let dough rise for 1-1 ½ hours.
• Line a baking sheet with parchment paper.
• Once dough has doubled in size, flour a counter with 1-2 Tablespoons flour and punch down the dough. Turn it out onto the floured surface and separate into 4 sections.
• Roll each section into a long strand and cut each strand into 6-8 pretzel pieces. Place each pretzel bite on the parchment paper.
• Heat 120 grams (1/2 cup) of water in the microwave until almost boiling. Add 15 grams (1 Tablespoon) of baking soda (it will bubble up a little) and mix together. Make sure the baking soda is completely dissolved before proceeding.
• Use a pastry brush to brush each pretzel bite with the baking soda/water mixture. Alternatively you can dunk each pretzel bites into the baking soda/water mixture.
• Preheat the oven to 500ºF. Let the pretzel bites rise for about 10-15 minutes (usually the amount of time it takes for the oven to preheat) before baking.
• Bake the pretzel bites for about 8-10 minutes until crisp and lightly brown on the outside.
• While the pretzel bites are baking, melt the unsalted butter and prepare any toppings (salt, parmesan cheese, cinnamon sugar).
• As soon as the pretzel bites are baked through, remove them from the oven and brush with melted butter. Continue adding butter until all of the butter is on the pretzel bites. It may seem like a lot of butter, but keep adding it for the best taste and flavor.
• Top with salt, cinnamon sugar or parmesan cheese and enjoy immediately.

Notes

Flour: You may need more or less flour than called for in this recipe depending on the percentage of flour and water your sourdough discard has. Check for readiness of the dough by rolling the dough into a ball in your fingertips. If it forms a ball with just a little sticky residue on your fingers, you can stop adding flour. If it is very sticky, add a little more flour about a Tablespoon at a time.

Substitutions: Bubbly sourdough starter can be substituted for sourdough discard. Alternatively, if you don't have sourdough discard on hand, the discard can be omitted and you can increase the flour to 2 1/3 cups the water to 1 cup of water in the recipe. Keep the other ingredients the same.

Nutrition

Calories: 50kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 347mg | Potassium: 12mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 43IU | Vitamin C: 0.001mg | Calcium: 2mg | Iron: 0.4mg

Thank You! https://amybakesbread.com/pretzel-bites-with-sourdough-discard/

Ann Romney Cinnamon Rolls - with maple glaze

 

Dough:

2 packages active dry yeast or (4.5 tsp.)

1 Tablespoon sugar

1 cup warm water

1 cup milk

6 Tablespoons butter

3/4 cup sugar

1 tsp salt

5.5 cups flour

3 eggs beaten

Recipe page 89, The Romney Family Table - an excellent Recipe book

Filling:

6 tablespoons butter melted

3/4 cup brown sugar

2 Tablespoons ground cinnamon

3/4 cup raisins optional

cinnamon chips optional

Glaze:

 3 cups powdered sugar

2 Tablespoons melted butter

1/2 tsp. maple flavoring (I use mapeline)

Hot water

I bake 350 degrees

I use dental floss to cut my sweet rolls quick and fast

I believe these are Robert and my fav.  We love the maple glaze - 

These are always a conference weekend hit.

Hot Cross Buns

  Easter Tradition Liz Cowan's fav recipe

 From the Pioneer Woman recipe here

Liz is a master at these rolls.  She doubles the recipe and 

makes 2 sheet pans or 48 rolls worth of Hot Cross buns

 I may have to attempt and make for YW/YM brunch or April lesson Sunday

What are hot cross buns?

They're puffy, perfect little yeasted buns filled with tangy raisins and heavenly spices, and decorated with a cross of sugary icing. (good website description!)

Ingredients

Buns

• 2 cups 

  whole milk

• 1/2 cup 

  canola oil

• 1/2 cup 

  sugar

• 1 

  (0.25-oz.) package active dry yeast (2 1/4 teaspoons)

• 4 1/2 cups 

  all-purpose flour

• 1/2 tsp. 

  (heaping) baking powder

• 1/2 tsp. 

  (scant) baking soda

• 2 tsp. 

  salt

• 1/4 cup 

  sugar

• 1 tsp. 

  cinnamon

• Spices: cardamom, nutmeg, allspice (optional)

• 1/2 cup 

  raisins

• Cooking spray

• 1 

  egg white

• Splash of milk

Icing

• 1 

  egg white

• Powdered sugar

• Splash of milk

Directions

• 1. 1For the buns: Combine 2 cups milk, canola oil, and 1/2 cup sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until mixture is still warm, but not hot, about 30 minutes.
  2. 2Sprinkle the yeast over the milk mixture. Add 4 cups of flour and stir to combine. The mixture will be very sticky. Cover with a towel and set aside for 1 hour.
  3. 3Add the remaining 1/2 cup flour, baking powder, baking soda, and salt. Fold together to combine. At this point, you can cover tightly and store the dough in the fridge overnight or continue on with making the buns. 
  4. 4Combine 1/4 cup sugar with the cinnamon and whatever other spices you want to use.
  5. 5On a lightly floured surface, stretch and press the dough to slightly flatten. Sprinkle with a couple of tablespoons of the sugar/cinnamon mixture. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten so the dough is "plain" again. Repeat the sugar/raisin process, then fold and flatten the dough again. Repeat a third time until all the raisins are used. (You won't use all the sugar/cinnamon mixture.) Fold the dough one last time.
  6. 6Pinch off golf ball-sized bunches of dough. With floured hands, quickly roll the dough into a ball, then turn the edges under themselves slightly. Place on a lightly greased cookie sheet. Cover and allow to rise in a warm place for at least 30 minutes (an hour or more is better).
  7. 7Preheat the oven to 400°F. (hc update using 350 next time)  Mix 1 egg white with a splash of milk. Brush onto each roll. Bake for 20 minutes (hc checking at 15) or until tops of buns have turned golden brown. Remove from the pan and allow them to cool completely.
  8. 8For the icing: Mix 1 egg white with enough powdered sugar for the icing to be very thick. Add a splash of milk, as needed, for consistency. When the rolls are completely cooled, add the icing to a small plastic bag and snip the corner. Make a cross on each roll with the icing. Happy Easter!

Liz is pure perfection on these rolls.  I need to master these.  They looked so cute in my new Magnolia scalloped dessert treat case from Angie 2025 above.