Buttermilk Pretzel Rolls

Name: Buttermilk Pretzel Rolls
Yield: Makes 16
Cuisine: American
Ingredients: 5 cups (600 g) bread flour, plus more for dusting; 1½ cups (333 g) warm water, 95° to 110°; 2 teaspoons granulated sugar; 3 tablespoons pretzel salt or coarse sea salt; ½ cup + 2 tablespoons (140 g) buttermilk; 2 tablespoons + 1 teaspoon grapeseed oil; 1 tablespoon sea salt; ½ cup (100 g) grapeseed oil, plus more to coat bowl; ⅓ cup (71 g) golden brown sugar, packed; 2 tablespoons (18 g) active dry yeast; 3 cups (666 g) water; 6 tablespoons (108 g) baking soda; 1 cup (213 g) golden brown sugar, packed

Preparation info

Makes
16

Difficulty
Easy

Appears in

Little Flower Baking

By Christine Moore

Published 2016

About

The aroma of soft pretzels and roasting chestnuts from a street cart in New York City meant a great day at Central Park or a museum visit. Memories from childhood are so powerful and comforting. Making these pretzel rolls every day in the café keeps those memories alive.

Ingredients

Dough

2 tablespoons (18 g) active dry yeast
1½ cups (333

Americas
United States
New York City
Vegetarian
Bread

Method

Place yeast and warm water in a small bowl and whisk until yeast dissolves. Set aside until foamy, about 5 minutes. Add buttermilk and oil. Set wet mixture aside.

In the bowl of a stand mixer fitted with the dough hook, combine flour, sugars, and salt on lowest speed for 15 seconds. Add wet mixture all at once and mix on lowest speed until dough is smooth and tacky, 15 to 20 minutes.