The best show-stopping pretzel dinner roll recipe but for any time of day! This pretzel roll recipe is quick and easy to make and are perfect to serve for a dinner roll or for a breakfast roll for that matter.
This pretzel roll recipe is the best dinner roll recipe you will ever find! I promise these will be the talk of your next get together.
This is honestly the only roll recipe I have been using for the last 10 years because it’s a cinch to make and so versatile! You could literally make these every single day and have a completely different roll simply by changing the toppings.
Topping Ideas for Pretzel Dinner Rolls:
Top this pretzel roll with fresh herbs like rosemary or sage and serve as a side dish.
Or shape them into pretzel bites and toss in cinnamon sugar or Everything but the Bagel Seasoning for a delicious breakfast bite or snack!
From tossing to measuring, my kids love to help with this entire recipe. Their oddly-shaped rolls are just a crack-up! Do you aim for the perfect round shape?
Sometimes we have nice, smooth round rolls. But most of the time we end up with some variation of a football shape. If you have multiple children helping, portion enough dough for each child to participate!
And my favorite topping of all time is probably a jalapeno cheese variation. Top the uncooked rolls with pickled diced jalapenos and cheddar cheese. They are heavenly!
Follow these helpful tips for successful pretzel roll:
- Make sure your yeast hasn’t expired. If your yeast has expired, chances are it won’t activate and the dough won’t rise. I like to buy my yeast in bulk at Sam’s Club. You can store the yeast in the freezer or in the fridge.
- Make sure the yeast has activated. When activating yeast you want the milk or water to be warm, but not too hot, or it will kill the yeast. Aim for 110°F. The yeast should look foamy when activated.
- For these rolls you will want to mix the dough by hand. If you use a mixer you will add too much flour into the dough and they will be dense and not fluffy.
- Don’t skimp on the butter and salt for this recipe!
- Use kosher salt for the tops of the rolls.
- If you need to make more than 12 rolls, I would advise to only double a single batch. If you need to triple or quadruple the batch, use a second bowl to make more batches.
- 1 Tablespoon Dry Active Yeast
- 3 Tablespoons Brown Sugar
- 1 Cup Milk, Warm
- 2 Tablespoons Butter, Diced
- 2 Cups All Purpose Flour
- 1 Teaspoon Salt
- 1/2 Cup Butter, Melted
- Kosher Salt or Flaked Sea Salt (I recommend Maldon Salt)
- Optional Toppings: Rosemary or Sage, Minced
- Place the yeast and brown sugar into a mixing bowl.
- Warm the milk, but make sure it is not hot or it will kill your yeast.
- Add the milk to the yeast mixture, stir and let sit for 10 minutes to activate the yeast. The yeast should look foamy when activated.
- When the yeast is activated add the butter, 1 cup of flour and salt and stir to combine.
- Add the other cup of flour and stir to combine. The dough may be a little sticky and that is okay. Cover the dough with a towel and let sit in a warm place for 1 hour or until it has doubled in size.
- Preheat the oven to 350 degrees. Melt the 1/2 cup butter in a small bowl.
- Dip your hands into the melted butter and grab about 1/4 cup of dough. Roll into a ball and place the dough on a parchment lined baking sheet.
- Finish with the remaining dough. Brush the tops of the rolls with melted butter and then top with a good amount of salt and optional herbs. Cook in the oven for 10 minutes.
- Remove from the oven, brush with more melted butter and salt. Serve warm.
You can also make these into pretzel bites.
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Nutrition Information:Yield: 16 Serving Size: 1 Amount Per Serving: Calories: 139Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 271mgCarbohydrates: 15gFiber: 1gSugar: 2gProtein: 3g