Baking pretzel rolls for Thanksgiving

I haven’t baked any sort of bread that requires yeast in quite a while. That all changed when I read the pretzel parker house rolls recipe on Smitten Kitchen recently. While I don’t have a clue what a parker house roll is (yes, I could look it up), I did know that the rolls sounded (and looked) delicious. Following her recipe, and using the baking soda wash instead of lye, I now have made two batches of these rolls and froze them for Thanksgiving. I’ve taste tested a roll from each batch and can tell you that not only are they easy to make, they are also delicious. I’m not really a fan of kneading dough by hand, so I used my KitchenAid to take care of that part.

The yeast comes alive:

PretzelRolls-1

 

The dough hook does the hard work:

 

PretzelRolls-2

 

The dough after kneading:

 

PretzelRolls-3

 

The dough after first rise – I used a pizza cutter to cut up the dough into 16 kinda equal slices, like a pie, as the recipe suggests:

 

PretzelRolls-4

 

The dough formed into rolls, prior to the second rise:

 

PretzelRolls-5

 

After second rise, before washing in baking soda / water and egg rinses:

 

PretzelRolls-6

 

The finished product – so good!

PretzelRolls-7

 

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