Reviewed: Apr. 9, 2012

these were not at all what I expected. My husband said he relaly liked them - my kids liked them, too. But as soon as I asked if they tasted like pretzels, everyone agreed they never would have made the connection (even though there was pretzel salt on top). They tasted NOTHING like pretzels. The were still good rolls, but I can't get past what I was expecting them to taste like... I'm very disappointed. I followed recipe - with exception of the milk, I followed a reviewer's suggestion to cut it down to 1 3/4 cups.

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Reviewer:

TCPOKIM

Reviewed: Feb. 21, 2012

This just didn't turn out well at all!!!! I read the others' comments and thought I'd give it a try. The batter was definitely "pourable"...so much so that I couldn't shape into balls at all. I ended up scooping up a spoonful of "dough", dipping it in the baking soda mixture and dumping into a cupcake pan. They didn't even taste like a yeast bread - my husband thought they tasted like biscuits. Way too much effort for such a sub-par result.

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Reviewer:

bellaskitchen

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Feb. 20, 2012

These make very nice rolls with a fine crumb and good flavor. I mix and knead the dough in an electric mixer. Like any yeast bread the "6 cups" of flour is an estimate, but do not add too much flour or the rolls will be dry. I recommend them especially as a roll for a cheese steak sandwich.

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Reviewer:

ruby sparkle

Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA

Living In: West Boylston, Massachusetts, USA

Reviewed: Jan. 25, 2012

The measurements seemed off in this one. I combined this and the Mall Pretzels recipe from this site to create my own and they turned out perfectly!

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Reviewer:

Jenadee

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Reviewed: Dec. 28, 2011

Other than reducing the milk by 1/4 cup, I followed the recipe as written. The dough was impossible to handle, but I kept going, thinking that the buns would be really tender. But in the end these just didn't taste much like pretzels and we didn't enjoy them.

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Reviewer:

queenofrefuse

Cooking Level: Intermediate

Reviewed: Nov. 14, 2011

Pour yourself some AMAZING pretzel rolls! Yes, the dough is VERY sticky...I'd even say "pourable". But don't let this discourage you. I made the dough in a food processor and used less than 5 cups of flour. After looking at the dough with every flour addition I guessed that it was not going to come together in the "ball". I made and educated guess to stop adding flour and pour in the bowl to rise. It rose beautifully! I dipped the measuring cup in flour and floured my hands too before rolling it out. I heated the water and processed the "buns" like baking bagels...not just a quick dip. These came out perfect...my kids gobbled them up and requested the rolls for their lunchboxes! I am glad I used less flour and mixing because more would have yielded tough rolls. I made larger rolls (that had to be cut in half...they were more like mini-loaves) but next time I will make them smaller (like hamburger/slider size). You can shape the rolls...just take your time and keep your hands/counter floured. Mine were tied in cool knots! This recipe is a keeper! Thank you "Brittsky"!!!...my kids thank you too!

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Reviewer:

TURTLNSITE

Reviewed: Oct. 17, 2011

Awesome! So good! I double the size of each bun to use them as sandwich buns.

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Reviewer:

zanyantics

Reviewed: Sep. 26, 2011

These came out fantastic! I made a whole bunch to use as buns for weekday lunch sandwiches! I will most certainly be making these again!

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Reviewer:

Sarah8041

Cooking Level: Professional

Reviewed: Sep. 15, 2011

After reading the reviews, the stickiness of the dough seemed to be an issue, so I reduced the amount of milk to 1-3/4 cups. Kept everything else the same (including 6 cups of A/P flour), and let the KA do all of the kneading. This yielded absolutely beautiful dough so easy to work with. I'm new to yeast bread baking, and I wasn't sure what dipping the dough into the baking soda-water mixture did, but you definitely get a little bit of that taste, and that's a good thing, so don't skip this step. I formed these into different shapes...coiled, square, round, made a few bread sticks, and topped with Trader Joe's kosher salt. Next time I make these, I'll make more bread sticks because they are delicious dipped into mustard. The baked bun texture is perfect, the dough very pliable (not at all sticky), and the flavor similar to the mall pretzels. Thank you for sharing this fabulous recipe...this one is going into my favorites folder.

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Reviewer:

lutzflcat

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Jul. 13, 2011

I used whole wheat flour instead of ap flour, oil instead of shortening, and 3 T honey in place of the sugar. They are relatively easy to make, and were loved by my family! I'l be making these again!

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