These sound wonderful.
I'll make them soon.
Linda

Hope to try them tomorrow.

Thanks Linda.

Nancy

They are still warm from the oven. But there is one less, I couldn't wait.

They are one of the best rolls I have ever tasted. Soft on the inside and the crust is thin and even smells like a pretzel. I knew I would like these but not this much!

Couple of notes, you add the soda to the boiling water in small amounts to avoid some of the foaming. The water don't foam when you put the rolls in the water. I used an 8qt stock pot. I was afaid to use convection bake for these, but I will next time as they would brown all over better. I sprayed parchment paper to bake the rolls on so that the bottoms would brown well.

If you want a decent size hamburger bun, shape in to eight.

Nancy

Nancy, those are beautiful! I can smell & taste them from here... :)

/tricia

Lindac:

This is a good recipe. Just like I made the Dinner Rolls in the Army, except for the Salt.

It is almost the same recipe, I put in a few years ago,
for Bagles, Braided Bread and Cinnamon Buns.

You did not think much of it at the time.
I am glad you like it now.

Maybe I will not have to Repent, any longer.

LOU

Never thought to use them for burgers....but I'll bet they would be fantastic.
Add the soda in small amounts? Tell me again.....because the foaming made a mess!
glad you liked them...I did too.\
And, Lou....tell he how similar this recipe is to your recipe....except that both contain flour and yeast...\
Here's Lou's recipe, in case anyone misplaced it.
Luigi�s - - - Braided, Plaited Bread or Dough for Cinnamon Buns Etc.
2 cups of milk, (warm ) - - Sometimes I sub Powdered Milk
1 1/3 cup of Sugar
3 large eggs- beaten (save � egg w. a little milk for basting )
1 tablesp.+ of Vanilla - -
� cup + of oil - -
� teasp. Salt
2 packs of Fleischmans Active dry yeast
AP Flour - 3 cups to start ( probably about 6 total )
enough to knead into a soft ball that doesn�t stick to your hands.
I now substitute a cup of WW Flour. Makes it more tender.
Stir the yeast in a 1/3 cup of warm water w. � spoon of sugar, to test it for raising.

In a large mixing bowl, or (KA mixer) place the warm milk ( not hot )
add the sugar ,vanilla , salt & eggs
Beat until the sugar is dissolved and add the Yeast and mix well.
Add 1 cup of WW flour and 3 cups of AP flour and mix with mixer a few minutes.
Add flour until you make a " soft " Ball of dough that doesn�t stick to your hands.
Don�t make it too stiff , try to keep it a "soft dough."
On the Work Top, Sprinkle some flour under the ball and Knead it until smooth.
Place it in a large bowl, Rub some oil on top.

Cover with a damp towel and place in a warm spot ( until double.) I usually turn my oven on for a few minutes to warm and shut it.
Place a pan of hot water on the bottom shelf.

Then place the dough bowl in the oven to rise.
When ( doubled ) deflate and put it out of the bowl onto a floured worktop.
Punch it down and knead the dough again. Then cut into 2 pieces ( 2 loaves ).
Divide each piece into 3. Roll each of these 3 pieces into the shape
of a sweet potato ( about 12 in long ).
With the basting ( egg ) mixture and wet the tips of the 3 pieces
and stick them together at one end .
Then spread the other end the shape of an arrow While keeping the stuck ends down and away from you ,
twist each piece clockwise about 8 times and
lay them down so you can Platt or Braid them and
stick the other ends together
There are other ways to Braid ( 6 Strands ) but I take the fast easy way to do things.
Place the 2 shaped loaves on lightly oiled cookie tins, or in loaf pans.
Preheat the oven to 400 deg.
Spray some Pam on the loaves or brush with oil. This will keep them from drying while raising.
When doubled in size (about 20 min.) place in the oven , top shelf and bake until slightly tan.
Baste them with the egg mix and rotate them back into the oven and
( Turn temperature down to 325 deg.)
Baste again when they are a dark tan. Cook till a rich brown, mahogany color.
Take them out of the pans onto a rack to cool. Control yourself !!!! Let them cool !!!

This sounds like a lot to do but it is easy and should take only 10 minutes to mix and shape.
The most time is in the waiting for the dough to rise and for the bread to cool .
But it do look great !!! & Professional
This dough can also be used for Cinnamon Buns .
I use it for Bagels too. I like the Hardly Noticeable, sweet taste.

Here we go again.

Lou, In another thread you posted:

Posted by hawk307 (My Page) on
Thu, Dec 1, 11 at 15:41

I agree with some of you about the Snarky remarks but I'm used to it after 4 years.
Think I've aquired a Teflon Coating.

And then you deliberately get snarky with Linda.

Time to stop playing the victim. It is getting old.

Why in the world would you think these two recipes were the same?

Unless of course, you think every bread recipe containing yeast and flour is the same.

Luigis - - - Braided, Plaited Bread or Dough for Cinnamon Buns Etc.
2 cups of milk, (warm ) - - Sometimes I sub Powdered Milk
1 1/3 cup of Sugar
3 large eggs- beaten (save 1/2 egg w. a little milk for basting) )
1 teasp.+ of Vanilla -
1/2 cup + of oil - -
1/2 teasp. Salt
2 packs of Fleischmans Active dry yeast
AP Flour - 3 cups to start ( probably about 6 total

Bretzel Rolls

1 1/3 cups warm water 2 tablespoons warm milk
2 1/2 teaspoons active dry yeast
1/3 cup light brown sugar
2 tablespoons butter, melted
4 cups all-purpose flour
kosher salt or pretzel salt
2 quarts cold water
1/2 cup baking soda

Ann:
I have put up with it for 5 years.
Don't think you ever came to my defense.
I thought I was telling it like it is,
" almost the same ".

I did not know you read my Threads. You never answer them.

Oh ! I forgot the message that was put out,
" Don't answer him , maybe he will go away "

Nancy & Tricia:

I apologize, did not mean to stir up things.

LOU

I'm hoping to make the Pretzel Rolls tomorrow if I can. They really sound good.

Lou....read Ann's post again....she did not "come to your defense", she merely pointed out how different your all purpose dough is from the recipe for Bretzel rolls.

Lindac:
I think you are the one, who should read the Post again.
Did not say she came to my defense.

Also,
" Just like I made the Dinner Rolls in the Army,
except for the salt "
My " all purpose recipe " is slightly different.
***************************************

Ann said:
" Time to stop playing the victim, it is getting old "

I am the victim and it is still ongoing.

Strange you kept the Recipe from my Post.

I have saved a few Posts too; from the first,just in case I needed them, for some reason.

I have about 100 emails from CF members, also.
About Snarky remarks. Can't put them in here.

Just keep on justifying your remarks and do not admit to any wrong doing, or offer an apology to anyone.

I could put all my complaints into " Conversations ",
with all the Posts I saved,
like everyone else did, with all the low life remarks to me.
but that would bring me down to a low level.

I can not bend that low, with my back problems.

************************

Nancy & Tricia : Sorry again !
Deja vu

Lou - I think your first post was honestly misinterpreted. Like Linda and Ann, I also read it to mean that this Bretzel Roll recipe is similar to your all-purpose recipe, which it clearly isn't at all. Perhaps Linda and Ann don't recall the dinner roll recipe that you were actually comparing it to; I know I don't. I'm glad you came back to clarify!

Anyway, I'm hoping to try this recipe today, with a slightly different spin. After a futile search for pretzel salt at a few grocery stores, a local bagel shop gave me a quarter pound cup of salt. Will post again when I make it.

I didn't "save" Lou's recipe....I looked up the original thread.
To even think that the 2 recipes are at all similar is completely ludicrous...

RE: using these for hamburger rolls

Pretzel buns are an integral component of my brother's all-time favorite burger, as served by Madison, WI's Great Dane:

The Great Dane's Brat & Bacon Pretzel Burger
A one-third pound U.S.D.A. choice ground beef patty and a one-quarter pound bratwurst patty, grilled with caramelized onions and topped with Applewood smoked bacon, sharp cheddar cheese, lettuce, pickles and tomato. Served on a pretzel roll with a side of Peck's Pilsner mustard.

Lou, This is the recipe that I remember you posting often. And in this post for refrigerator cloverleaf rolls, you posted the same recipe as above, as an all-purpose recipe for everything from cinnamon buns to dinner rolls and a few things in between. Same one you brought home from the army.

Posted by hawk307 (My Page) on Fri, Nov 26, 10 at 20:23

Mudlady:
I gave a similiar recipe to someone last week.
Made them the same way you described, 3 golf ball size pieces of dough,
placed in cupcake tins.
I use the Braided Bread Recipe. Brought it home from, the Army kitchen in '54. Just Basic.

Use it for many things, Bagles, Cinnamon Buns., etc.
I put it in many times, here it is again.
******************************************

LOU'S - - - Braided Bread or Dough for Cinnamon Buns , Bagels, Dinner Rolls, etc.

2 cups of milk, (warm ) 1 1/3 cup of Sugar
3 large eggs- beaten (save 1/2 egg w. a little milk for basting )
1 tablesp.+ of Vanilla - -
1/2 cup + of oil - -
1/2 teasp. Salt
2 packs of Fleischmans Active dry yeast
AP Flour - 3 cups to start ( probably about 6 total ),
enough to knead into a soft ball that doesn’t stick to your hands.
I now substitute a cup of WW Flour.
Stir the yeast in a 1/3 cup of warm water w. 1/2 spoon of sugar, to test it for raising.

---------------------------------------------------------------------------------------------------------------------
Ann said:
" Time to stop playing the victim, it is getting old "

I am the victim and it is still ongoing.

Strange you kept the Recipe from my Post.

There is no reason to keep a recipe when a quick GW search will bring up just about any recipe posted in the past.

You are no more a victim than Linda is. You and Linda can both dish it out, but unlike you Linda doesn't whine or pretend that she isn't quilty.

And as for emails, you aren't the only one receiving emails.