nice buns Ashley …hahaha {I had to say it} BIG football fans here too, and especially football food fans Heather @ French Press recently posted..Chocolate Pudding Brownie Cookies
For some reason college football doesn’t bother me. I like it. Pro? Ugh. Probably because it’s one 567 times a week, plus fantasy shows etc. 🙂 LOVE these rolls. I am all over pretzels! Dorothy @ Crazy for Crust recently posted..Fall Bucket List for Food Bloggers {Crust and Crumbs}
Ashley, these are GORGEOUS!!! And while I am not a mega football fan, I am a fan of any food that graces a tailgating party and these sound phenomenal. Plus, pretzel roll? It is pure perfection. I bet these taste great with spicy mustard and roast beef 🙂 Amy | Club Narwhal recently posted..PAELLA PRIMAVERA | GUEST POST BY SPICED CURIOSITY
On the recommendation of EmilyStyle blogspot, I made these Xmas eve for Turkey sliders. They had a great yeasty butter flavory. Some notes on my experience:
golf ball -size is the operative word, these rise and spread during the 30 minute rise after the buns are formed. The small size bakes faster and browns nicely, any bigger and they are good, but hamburger bun size
i adjusted the salt a little. These are “pretzel” buns so they are salty and the addition on cold cuts or whatever filling for instance will add to the salt, I also used a good sea salt, table salt can impart a bitter taste, so the addition of a decent salt is key.
mIne took longer than 10 minutes to bake., but my oven is not great. I kept them in the oven until they were a deep brown. It’s a moist dough so a good browning didn’t over-bake them. Enjoy and thanks for the recipe, Ashley!
nice buns Ashley …hahaha {I had to say it} BIG football fans here too, and especially football food fans
Heather @ French Press recently posted..Chocolate Pudding Brownie Cookies
Oh, my husband would love these! Football fans – yes, football food fans – definitely!
Thanks for sharing!
Ashley these buns looks so good!! I love pretzel bread. I am going to have to try these real soon!!
These look very yummy and I really like pretzels and bread so it is a good combination of both. Thanks for sharing.
For some reason college football doesn’t bother me. I like it. Pro? Ugh. Probably because it’s one 567 times a week, plus fantasy shows etc. 🙂 LOVE these rolls. I am all over pretzels!
Dorothy @ Crazy for Crust recently posted..Fall Bucket List for Food Bloggers {Crust and Crumbs}
These rolls looks so fabulous Ashley! They’d be perfect for any game day celebration – pinned!
I am definitely with you on the football food! Not so much the football 😉 These buns are awwwwwesome!!! I need them in my life!!
Thanks, Jocelyn. We loved these little rolls, and they were a fun switch-up!
Ashley, these are GORGEOUS!!! And while I am not a mega football fan, I am a fan of any food that graces a tailgating party and these sound phenomenal. Plus, pretzel roll? It is pure perfection. I bet these taste great with spicy mustard and roast beef 🙂
Amy | Club Narwhal recently posted..PAELLA PRIMAVERA | GUEST POST BY SPICED CURIOSITY
Thanks, Amy. And YES, these would be awesome with spicy mustard and roast beef – yum!
On the recommendation of EmilyStyle blogspot, I made these Xmas eve for Turkey sliders. They had a great yeasty butter flavory. Some notes on my experience:
golf ball -size is the operative word, these rise and spread during the 30 minute rise after the buns are formed. The small size bakes faster and browns nicely, any bigger and they are good, but hamburger bun size
i adjusted the salt a little. These are “pretzel” buns so they are salty and the addition on cold cuts or whatever filling for instance will add to the salt, I also used a good sea salt, table salt can impart a bitter taste, so the addition of a decent salt is key.
mIne took longer than 10 minutes to bake., but my oven is not great. I kept them in the oven until they were a deep brown. It’s a moist dough so a good browning didn’t over-bake them. Enjoy and thanks for the recipe, Ashley!
The pretzels cocktail buns were delicious and fun to make. Thank you