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Pretzel Hot Dog Rolls

Pretzel Hot Dog Rolls




8 Servings


50 Minutes


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  • 1 1/2 cups whole milk, warm to touch
  • 3 tablespoons light brown sugar, packed
  • 3 tablespoons unsalted butter, melted
  • 2 ¼ teaspoon Fleischmann’s Quick Rise Yeast
  • 4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 cup baking soda
  • Egg wash, to finish
  • Coarse salt, to finish



  1. Line a large baking sheet with parchment paper. Set aside.
  2. In the bowl of a stand mixer fitted with the dough hook attachment add the milk, brown sugar, butter & yeast. Whisk until combined.
  3. Add the flour & salt. Knead until dough is smooth & elastic, about 6 to 8 minutes. Cover & let rise for 30 minutes.
  4. Divide dough into 8 equal portions. Shape each portion into a smooth ball & roll into a 6-inch rectangle. Tightly roll to create the bun shape. Cover & let rise for 15 minutes.
  5. To a large pot over medium heat bring water to a gentle simmer & add baking soda. Working in batches, boil the rolls for 30 seconds.
  6. Transfer to prepared baking sheets. Brush generously with egg wash & finish with coarse salt.
  7. Bake at 400(f) degrees for 15 to 20 minutes, until golden. Let cool completely.


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