Loosely cover the dough with lightly greased plastic wrap and allow the dough to rest in a warm, draft-free spot for 15-20 minutes. Transfer the dough balls to the baking sheets - eight dough balls per sheet.I find it easiest to roll the dough into balls on an un-floured surface but try to keep the dough you aren't rolling on a very lightly floured surface (to keep it from sticking) and under a lightly damp towel (to keep it from drying out). On the work surface, gently roll each piece into a ball.Divide the dough on a work surface with a dough scraper into 16 equal-sized pieces, lightly flatten each piece with your fingers, place a piece of cheese in the center.Light grease the paper or lightly spray it with cooking spray. Line two baking sheets with parchment paper. Cover the bowl tightly with plastic wrap and let the dough rise in a warm spot for 1 ½ to 2 hours until doubled in size. Transfer the dough ball to a clean, lightly oiled bowl. Dump the dough out onto a lightly floured work surface and knead the dough with your hands for 3-4 minutes, until it is smooth and just slightly tacky.You may not need this much flour so use the range offered here as loose estimate. If the dough seems more like a thick batter, gradually stir in more flour by the half-cup up to a total of 8 ½ cups, until a soft dough forms. Mix in another 4 ½ cups until a soft dough forms. Stir in the salt and 2 cups of the flour with a wooden spoon until incorporated. Mix the yeast, oil, milk, and water together in a very large bowl.How about a cozy meatloaf? Or chili con carne? OH! They would be utterly fantastic with some beer battered fish too!īasically, any which way you want to serve these rolls, you’re bound to be a hero! If a hot, steamy bowl of soup isn’t calling your name to make with these pretzel rolls, then let’s go in a different direction. What to Serve These Stuffed Pretzel Rolls With Feel free to sprinkle a little more coarse salt over the tops before serving. ![]() This will warm them up nicely without drying them out. To reheat pretzel rolls, wrap them in lightly greased foil and bake at 300° F for about 15 minutes. And they reheat well so there’s no need to feel like you have to finish them all up the day you make them. IF there are any rolls left over after you serve them, you can store them in a zip-top bag in the fridge for up to 3 days. It was a simple addition that sort of took the rolls over the top – how could bubbly cheese oozing from freshly baked pretzel rolls ever be considered a bad thing? Nope. Then I boiled and baked the pretzel buns off. ![]() I simply sliced up some sharp cheddar cheese, placed the cheese in the middle of a slightly flattened dough round, and folded the dough up around the cheese. I served them with some bacon cheddar ale soup and I had a feeling that some cheese stuffed into the rolls would be a pretty good idea. The process to make these rolls is the same as for regular soft pretzels, using quick boil and bake method.īut I decided to push these pretzel rolls to the next level. Seriously, these cheese stuffed soft pretzel rolls are everything they should be – soft and chewy, with a crumb that resembles an outstanding dinner roll and that distinctive slightly crusty pretzel shell when you bite into it. The extra yeast gives the dough a bit more lift and helps to keep it a bit softer and less dense. ![]() The main difference between this recipe and the others is that this one calls for more yeast. There was nothing about this recipe I would have changed. With lots of exclamation points after the G! After my two not-so-successful attempts of tweaking other recipes last year, I came across this one recently and jumped all over it when the weekend finally arrived. ![]() The dough needs to “hefty” enough to stand up to the amount of handling you’ll do with it to first knead, then cut, roll, and shape it.īut dense pretzel dough, though structurally sound, is not what you want. Good pretzels should have good structure and a tight crumb. They turned out pretty good but too pretzel-y.ĭoes that make sense? I know, how can a pretzel roll be too pretzel-y? But they were kind of dense and I didn’t love them. So last winter, I set out to make a less dense version into some pretzel rolls rolls that would be the perfect soup dipper or even better as the vessel for a great sandwich or burger. Cheese Stuffed Soft Pretzel Rolls – When the softest pretzels rolls are stuffed with cheddar cheese, it’s impossible to turn them down!īy now, you guys know how much I love soft pretzels.
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