Pretzel Rolls

Rosa’s Yummy Yum blog is just delightful!  Her photographs jump off the computer screen and make my mouth water, so I am going to try her pretzel rolls in my 16″ camp Dutch oven.


  • 1 1/2 cup lukewarm water (around 110 degrees Fahrenheit)
  • 1 package active dry yeast
  • 1 tablespoon sugar
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons salt
  • 1/4 cup butter, softened
  • Olive oil to grease dough bucket or bowl
  • 2/3 cup baking soda
  • Egg yolk
  • Coarse sea salt, sesame seeds, or poppy seeds


  • Add sugar and yeast to warm water.  Let stand until foamy, about five minutes
  • In a large bowl, blend softened butter with yeast.  Add flour and salt and mix until dough forms and doesn’t stick to the sides of the bowl.  Knead for 10 minutes.
  • Drizzle oil into a dough bucket or a bowl.  Add dough and turn over until the top is covered with oil.  Cover with lid or plastic cling wrap and place in a warm place until it has doubled in size, about an hour.
  • Prepare a 16″ camp Dutch oven by cutting out a parchment round to cover the bottom.
  • Fill a 12″ camp Dutch oven with water to the half-way point and place over a big pile of charcoal.  Add baking soda and bring to a boil.
  • While the water is coming to a boil, turn out dough on a lightly greased counter top and divide into twelve equal size pieces and shape into rolls.20140808-IMG_2732-Edit-1
  • Place rolls into boiling baking soda water for 30 seconds.  20140808-IMG_2734-Edit-1
  • Using a slotted spoon, remove the rolls and place on parchment paper.
  • Whisk the egg yolk with 1 teaspoon of water until creamy yellow.  Paint on top of each roll with a pastry brush.  Sprinkle with salt or seeds.  Score the tops of each.20140808-IMG_2737-Edit-120140808-IMG_2739-Edit-1
  • Bake at 450 degrees Fahrenheit for 15 to 20 minutes until the rolls are dark golden brown.  I started with 28 coals on top and 16 underneath, but that wasn’t enough, so I poured on a bunch more.  20140808-IMG_2740-Edit-120140808-IMG_2742-Edit-1

The aroma wafting out of our Dutch oven was heavenly!

I noticed that some of the rolls had an even golden brown crust but others were mottled.  I think this is because I gave some a double application of the egg yolk and not the others.  Next time, I will make sure to double up on the egg yolk wash.  I also didn’t add enough of the coarse salt.  Next time!

This recipe comes together in less time than a traditional yeast bread because there isn’t a second rise.  After the first rise, the rolls are shaped, given a quick bath in the baking soda water, and then into the super hot oven.

We ate them while they were still warm and they were delicious.  Serve with butter or mustard.


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