Pretzel Rolls

Have you ever heard of a pretzel roll?

Well if you haven’t…I should probably inform you that they are like the same level as a Chocolate Mousse Filled Cupcake, but on the savory side of things. Totally two different categories, but do you catch my drift here?

These guys are what make the sandwich. They are the stars of the show!

These rolls go great with absolutely any sandwich. They are great for burgers, chicken, beef, you name it! Heck, I’m sure they would even taste good with an egg sandwich in the morning. We’ve always bought ours in the past from a little cafe nearby, but I’ve seen some recipes on blogs lately and I thought I’d mix them all up together and give it a try.

As most things tend to be, the homemade is a bajillion (totally a legitimate number) times better. Give these a try! They are WAY easier than you probably think and trust me, you will definitely not regret it!

P.S. I snuck quite a bit of whole wheat flour in there and you would never ever be able to tell! Thumbs up to that!! ;)

Pretzel Rolls

NOTE: I used my bread machine for mine because it was just super easy, but if you don’t have one don’t let that stop you! Here is a great tutorial and recipe for ya! Go on over to amybites


1 1/3 cups warm water (I microwaved mine for about 20 seconds, I think. You don’t want it real hot!)

2 Tablespoons warm milk (Microwave this for about 8-10 seconds)

1/3 cup brown sugar

2 Tablespoons butter, melted

3 cups whole wheat flour (If you don’t have this, all-purpose will work just fine!)

1 cup all-purpose flour

2 1/4 teaspoons (or one regular little package) active dry yeast


2 quarts (4 cups) water

salt (kosher salt or pretzel salt will make them look more official, but anything will work! I used sea salt)

1/2 cup baking soda (sounds crazy, I know..)

  1. In the bowl of your bread machine, dump in the ingredients in the order they are listed for the dough, but hold off on the yeast. (water, milk, brown sugar, butter, then flours) Once the flours are in, make a little well in the flour and pour your yeast in the well. (When I say well, I mean a little hole that is kind of dug out of the flour). Turn the bread machine onto the dough cycle and let it do it’s thang.
  2. Once dough cycle is completed, take your dough out onto a lightly floured surface and knead for a minute or two, then pat and roll it with your hands out into a log. It should be about a foot to a foot and half long, depending on how big or small you want your rolls. Then, cut the log into equal pieces. The best way to do this is by cutting the log in half, then keep cutting the halves into halves. Cover rolls with a towel and let sit for another 30 minutes.
  3. Preheat the oven to 425 degrees F. Spray two baking sheets with cooking spray or oil with butter.
  4. In a large saucepan or stockpot, pour your 2 quarts of water in and a pinch of salt. Bring to a rolling boil and SLOWLY, SLOWLY, SLOWLY and CAREFULLY pour in your 1/2 cup of baking soda. It will fizz and seem angry at you, but keep it’s OK!
  5. Drop rolls in one at a time and boil for no more than 30 seconds, turning once in that time. So 15 seconds per side. It helps to take them out using a slotted spoon to get maximum drainage. Place roll on greased baking sheet and sprinkle with salt. If you want you can score a little X on top with a knife to give them a little more of a finished look, totally optional.  Repeat with the rest of the rolls.
  6. Bake the rolls in the preheated oven for about 8-13 minutes, depending on the size of your rolls. Once they are brown all over, they are done, you should check them at 8 minutes just to be sure you don’t over-bake them.
  7. Let rolls cool on baking sheets for about 10 minutes, then finish cooling on a wire rack. Serve warm or room temperature. Store extras in an airtight container, once rolls are completely cool.

Hawaiian Sweet Rolls

Have you ever had King’s Hawaiian Sweet Rolls? I’m sure you have. It’s pretty much a requirement in life. I have been searching all over the internet for a recipe for these AH-MAZING rolls.

Put your ingredients in the bread machine!Be sure to make a nice well in the flour for your yeast. The 2 1/4 t. of yeast is equal to one regular packet of yeast

Be sure to make a nice well in the flour for your yeast. The 2 1/4 t. of yeast is equal to one regular packet of yeast

 I’m not even a huge biscuit or roll person. Yeah they’re pretty good, I’m a sucker for those pillsbury biscuits with all the layers. Anyhow, the sweet rolls get me every time. There is just something about them that makes me smile. They have a slight sweetness in them because of the pineapple juice. They are so soft, like little clouds of joy.

Once you've let the dough rise you're gonna split it up into about 12 rolls. The dough will be a bit sticky so if you feel the need you can grease your hands a little bit with butter, oil or cooking spray

This is what they should look like after you let them rise the second time around

Mmmm these with leftover Easter ham are the best. Too bad we don’t have that now… Anyways they are just as good even better when you make this home-made version. Maybe it’s because I appreciate my own work more? But I prefer to think that home-made is just always better. A bit more work. A little sticky in some spots. But definitely WORTH THE EFFORT!

Mmm and then they come out oh so pretty, but don't forget to brush the tops with butter RIGHT AWAY!

Hawaiian Sweet Rolls


1 c. 100% pineapple juice

1 egg

1/3 c. milk

4 T. butter

2 t. coconut extract (I used imitation, I couldn’t find the pure stuff)

1/2 t. ground ginger

1 t. salt

1/3 c. sugar

1/2 c. potato flakes

3 1/2 c. flour

2 1/4 t. active dry yeast

butter, for brushing on roll tops

  1. Bring pineapple juice, egg, milk, and butter to room temperature. This will take about 30 minutes, but if you absolutely must, you may microwave them but it might not work out as well.
  2. Add the pineapple juice to your bread machine. Then beat the egg and add. After that, add the milk. Divide the butter into pieces no larger than 1 Tablespoon and add.
  3. IN THIS ORDER: Add coconut extract, ground ginger, salt, sugar, potato flakes, and flour to the bread machine.
  4. Make a small well in the flour, and pour the yeast in the well.
  5. Run your bread machine on the dough cycle to knead the dough. After the kneading cycle, let the dough rise until double in size, about 1 hour. (This may be done in the bread machine)
  6. Grease 13×9 inch pan. Divide the dough into 12-15 rolls and place next to each other in the pan-touching
  7. IMPORTANT: The dough may be sticky. NEVER FEAR GREASE IS HERE! hehe, but seriously, just grease your hands up a little bit with either some butter or oil or cooking spray. DO NOT ADD ANY MORE FLOUR!!! Keep in mind, the stickier your dough is, the fluffier rolls you will have :)
  8. Cover with a towel and let rise until doubled in size, about 1 hour, in a warm place. Meanwhile, preheat your oven to 350 degrees F.
  9. Bake rolls for about 20 minutes or until golden on top. WATCH THEM! these can be sensitive
  10. Immediately upon removing the rolls from the oven, brush the tops with butter. Let cool in pan until the rolls are cool enough to handle. Then remove from pan.

*If you are not going to be eating the rolls right away, transfer the rolls to a large enough container to hold them. Place a lid on top and vent it, taking care that no rolls touch the lid. Closing the airflow off while they are warm will make them soggy. Leaving them in open air will make the rolls crusty. Once the rolls are completely cool, close the lid.

These are so good that i would rather eat one of these tonight than, dare I say it?- a cookie