I am so thrilled to be guest posting on The Life and Loves of Grumpy’s Honeybunch! I’ve made quite a few of Shelby’s recipes and they are all equally amazing! Please head over there to check out the full post and recipe!
Have you ever seen a recipe and said, “I need to make this now!”? Well, that’s exactly what happened when I saw a recipe for Pretzel Rolls on a blog. I stopped everything I was doing and immediately set to work making them. It didn’t matter that I had work to do, or that it would take an hour and a half for the dough to rise. I just had to have them. And since the ingredients are just milk, yeast, sugar, flour, salt, and butter I was set to go (if my pantry is low on any of those items I tend to freak out and stock up).
And have you ever started making a recipe and realized halfway through that there’s something off with it? Maybe it’s missing an ingredient, or an important instruction? Well, that’s also what happened here. Although I had already started, I switched gears and started following this much better recipe, with a number of alterations I had already accidentally made.
I was so happy I acted impulsively and made these pretzel rolls. Pretzel rolls, people! They taste like a soft pretzel but act as a dinner roll! They’re unusual and impressive and downright delicious. They take a little time and effort, between the rising time and the boiling then baking, but it’s worth it. Also, the rolls really are best fresh out of the oven and even though we ate them for breakfast the next day, even by then they could do with toasting. I froze the extras and can’t wait to pop them in the oven again!
For the recipe you’re going to need to head over to The Life and Loves of Grumpy’s Honeybunch!