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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Jontu Dash
[email protected]Overall, these rolls were a good first attempt. I'll definitely make them again, but I'll make a few adjustments to the recipe.
Ram bishwash Yadav
[email protected]The rolls were a little dry. I think I should have added more water to the dough.
MS ME
[email protected]The rolls didn't rise as much as I expected. I think I might have kneaded the dough too much.
J Green
[email protected]The rolls were a little too salty for my taste. Next time I'll use less salt in the dough.
Sacha Bonavent
[email protected]I made these rolls for a party and they were a big hit. Everyone loved them!
flomena nyokabi
[email protected]These rolls are a little time-consuming to make, but they're definitely worth the effort. They're so delicious!
bolanle adebayo
[email protected]I've never made pretzel rolls before, but these were surprisingly easy to make. I was really happy with how they turned out.
Arabind Paswan
[email protected]These rolls are perfect for sandwiches, burgers, or just snacking on. I love the salty crust and the soft and chewy interior.
Trevahn dallman
[email protected]I didn't have any lye, so I used baking soda instead. The rolls still turned out great, but they didn't have that classic pretzel flavor.
Saoirse Rafferty
[email protected]The dough was a little sticky, but it was easy to work with. I used my stand mixer to knead the dough, which made it even easier.
Nyabiel Deng
[email protected]I've made these rolls several times now and they always turn out perfect. They're so easy to make and they look and taste like they came from a bakery.
Gaming MUNNA
[email protected]These pretzel rolls were a hit with my family! They had a crispy crust and a soft and chewy interior. I loved the salty and savory flavor.