Cheesy Pretzel Rolls
Food and prop styling by Janine Kalesis | Photography by Hudi Greenberger
Don’t you just love that great chewy texture that hot pretzels have to offer? I do so I adapted my hot pretzel dough recipe in Dining In to create a cheesy version of dinner rolls. You can prepare these while using some of the dough for the Crusty Spinach Pie at the same time. Two for one!
INGREDIENTS
YIELDS 12 ROLLS
- 1 Tbsp dry yeast
- 1½ cups warm water
- 1 Tbsp honey
- 1 tsp salt
- 3 Tbsp oil
- 2 cups white whole-wheat flour
- 2 cups flour
- 3 mozzarella cheese sticks each cut into 4 equal parts
- 1 egg beaten for brushing rolls
- coarse salt for sprinkling
PREPARATION
In a bowl dissolve yeast in water with honey until bubbly. Stir in salt oil and 2 cups flour. Mix until smooth. Add remaining flour to form a soft dough; knead for 5 minutes. (You can refrigerate dough at this point if making ahead and bring to room temperature when ready to continue.) Let rise 45 minutes to an hour until doubled.
Preheat oven to 400°F (200°C). Punch down dough and divide into 4 equal parts. Set aside 1 part for quiche crust. Divide remaining 3 pieces of dough into 4 balls each. Wrap each piece of dough around a piece of cheese forming a neat ball and making sure to pinch and seal edges tightly. Place dough balls seam-side down on a lined baking sheet. Let rise 20 minutes. Brush with beaten egg and sprinkle with coarse salt. Bake for 25–30 minutes or until golden brown.
Oops! We could not locate your form.
