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Homemade Pretzel Rolls

BY Kevin Lee Jacobs | February 17, 2015 79 Comments

Jump to Recipe Print Recipe

Last updated on March 12th, 2021

Homemade Pretzel Rolls | Updated in 2021 with video. I love pretzel rolls. I love the bronzed, sexy outsides, and the deliciously-chewy interiors. You can’t beat ’em for hamburger buns. And get this — the rolls are really easy to make!

Pretzel Rolls: The Video Recipe

Click the “play” arrow above to watch the (highly detailed!) video how-to. Then scroll down for a few notes, plus the photographic and printable recipes.

Note #1: As illustrated in the video above, pretzel dough can be made entirely by hand. If you prefer to use a stand mixer, just scroll down for the photographic step-by-step.

Note #2: A short soak in a mixture of boiling water and baking soda gives the rolls their unique color and texture. A soup pot or any wide and fairly-deep pan will suffice as a pretzel roll “bath tub.”

Note #3: You haven’t lived until you’ve tried a grass-fed beef burger in a pretzel roll. (And because I love you, I’m going to make such a burger at the end of this recipe!)

The Photographic Step-By-Step:

To start, whisk together some warm water, yeast, and sugar in the bowl of a standing mixer.

Add flour and salt…

And 4 tablespoons melted butter.

Everything’s better with butter.

Mix at low speed until combined — about 30 seconds.

Then let ‘er rip at medium speed (#4 on my KitchenAid mixer) until the dough comes together and cleans the bowl (as pictured) — 3 to 5 minutes.

Scrape the dough off the hook-attachment, cover the bowl with plastic wrap (you needn’t grease the bowl), and place it a warm location until the dough doubles in volume — about 90 minutes. As you can see, my “warm location” is a common heating pad. I use the heating pad because I live in a very charming but drafty 19th century house. 

No picture of this next step: Line a large baking sheet with either parchment paper or a silicone mat.

While wearing a purple sweatshirt and a weird, woven bracelet, punch down the dough to deflate it.

Scrape the dough onto a lightly-floured work surface (I no longer flour my work surface — see video). Form the dough into a rough rectangle.

Then grab a knife or a pastry-scraper…

And cut the dough into 8 equal segments.

Form the segments into rolls…

And pinch the underside to seal the seams.

Lightly flatten the balls so they resemble hamburger buns, and place them on the parchment-lined baking sheet. Cover with plastic wrap, and let rise until nearly double — about 30 minutes.

While the rolls are rising, bring 10 cups of water to a boil in a big pan or soup pot. Then reduce the heat so the water barely bubbles.

Also, center the oven rack, and preheat the oven to 425°F.

Bit by bit, add 1/3 cup baking soda to the water. The water will foam furiously when the soda hits it. That’s why it’s important to add the compound in small increments.

Put 2 or 3 rolls at a time into the bath, and let them soak for 30 seconds. Then flip ’em over, and soak the other side for 30 seconds.

Transfer the poached rolls to the baking sheet (I like to you a freshly-lined baking sheet here), and brush the tops with beaten egg.

Then, to give the rolls a glamorous appearance, make a couple of 1/4-inch-deep slashes across the tops.

If you wish, you can sprinkle the tops with a little kosher salt. (The rolls will be divine even without the extra salt.)

Bake in the preheated oven until perfectly puffed and bronzed — 15-20 minutes. If you are not going to eat the rolls right away, let them cool on a wire rack. You can store them at room temperature in a paper sack (don’t seal them in plastic) for up to 24 hours. Or you can freeze them.

Are you still with me? Good. I’d like to offer you a hamburger!

Split a pretzel roll in half…

And spread it with a good, grainy mustard. A pretzel without mustard is like a kiss without a squeeze. Or something like that.

Place a round of fried red onion on the top half of the bun.

Then slide a hamburger patty (preferably topped with cheddar cheese) on the bottom half of the roll.

Want some bacon? Your wish is my command.

Want pickles? Good for you.

We might as well add some baby kale leaves, too. Kale will make our hamburger seem almost healthy.

Dig in, baby!

Think you’ll give these easy pretzel rolls a try? You can let me know by leaving a comment. As always, I love hearing from you.

Here’s the printable, which I’ve simplified from the above photographic step-by-step:

Print Recipe
4.84 from 6 votes

Homemade Pretzel Rolls

These are uniquely delicious for hamburger buns and all kinds of sandwiches.
Prep Time15 mins
Cook Time20 mins
Resting time for dough:2 hrs
Course: bread
Cuisine: German
Servings: 8

Equipment

  • A standing mixer outfitted with the dough hook (if not mixing and kneading by hand)
  • A large parchment- or silicone mat-lined baking sheet
  • A large pan or soup pot for the hot water bath

Ingredients

For the dough

  • 1 1/2 cups warm water
  • 2 1/4 teaspoons active dry or instant yeast
  • 2 teaspoons sugar
  • 2 teaspoons kosher salt
  • 4 tablespoons unsalted butter, melted
  • 4 1/2 cups all-purpose flour

For the poaching liquid

  • 10 cups water
  • 1/3 cup baking soda

For finishing

  • 1 egg, beaten
  • Optional: kosher salt for sprinkling

Instructions

  • In the bowl of the standing mixer, whisk together the water, yeast, salt, sugar, butter. Add the flour, and then blend at low speed until combined -- about 30 seconds. Increase speed to "medium," and knead until the dough cleans the bowl -- 3-5 minutes. Cover the bowl with plastic wrap, and let the dough rise in a warm location until doubled in volume -- about 90 minutes.
  • Deflate the dough and scrape it onto a non-floured work surface. Form the dough into a rough rectangle, and then cut it into 8 equal-size pieces. Form the pieces into rolls and place them on the prepared baking sheet. Cover loosely with plastic wrap, and let rise until nearly doubled in volume -- about 30 minutes.
  • Meanwhile, in the large pan or soup pot, bring 10 cups of water to a boil. Then reduce the heat so the water just simmers. Preheat the oven to 425°F.
  • A little at a time, add the 1/3 cup baking soda to the simmering water (the water will foam). Then place 2 or 3 rolls in the water bath, and let them poach for 30 seconds on each side. Transfer the rolls to the baking sheet. (Or, use a fresh parchment- or silicone mat-lined baking sheet. Poach the remaining rolls.
  • Brush the poached rolls with the beaten egg. Then, if desired, sprinkle the rolls with kosher salt -- just a pinch for each roll. Use a sharp knife to cut two 1-inch long, 1/4-inch deep slashes on top of the rolls.
  • Bake in the preheated oven until the rolls puff, the slashes split, and the tops brown attractively -- 15-20 minutes. Cool completely on a wire rack.

 

 

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Comments

  1. 1

    Christine says

    February 17, 2015 at 5:32 pm

    I think I could eat those rolls with just a slather of butter !

  2. 2

    Cary Bradley says

    February 17, 2015 at 5:37 pm

    What a delicious idea! I adore soft pretzels. Made them once eons ago and they were really good. Had forgotten. I don’t think I poached mine in water, interesting. Think we’d better give these a try. So much fun. Thanks, Kevin!

  3. 3

    Mary FT says

    February 17, 2015 at 9:31 pm

    Thank you so much, Kevin! They make wonderful pretzel rolls in Germany, but I’ve never managed to emulate them.

    And I finally managed to “winter plant” some seeds in milk jugs today. More to come.

  4. 4

    Tammy says

    February 17, 2015 at 10:11 pm

    This post caused me excessive salivation. It’s okay, Kevin. I forgive you. 🙂

  5. 5

    Tressa says

    February 18, 2015 at 8:13 am

    Oh my goodness! I have to give these a try.

  6. 6

    Shirley B. says

    February 18, 2015 at 10:20 am

    I wish you were my neighbor.

  7. 7

    Sarah Bellott says

    February 18, 2015 at 12:30 pm

    Yum! I can’t wait to try these. Thanks for the recipe!

  8. 8

    Kristin says

    February 18, 2015 at 3:39 pm

    These look wonderful! I think I’d better put burgers on the menu.

  9. 9

    Brenda Johnson says

    February 18, 2015 at 5:01 pm

    I am a fan of pretzels to begin with…especially those big soft ones…so this recipe is pretty much perfection in my mind!! Slightly crisp and chewy outside, so soft inside- the burger was certainly a most delightful addition! I can see devouring these as is, with butter while hot from the oven- or in true pretzel style…dipped in some good mustard! No matter how you eat them- I promise you will love them!!!

  10. 10

    Sue Lefeber says

    February 18, 2015 at 5:44 pm

    Wowza. Again. Xxxooo

  11. 11

    Sheri says

    February 18, 2015 at 5:57 pm

    and I was doing so well on my calorie intake for the day! Now all I want is a make these rolls and have a big hamburger (sigh)

  12. 12

    Jennifer says

    February 19, 2015 at 10:52 am

    Looks so yummy! I wish I had a printer so I could copy this. Thank you for posting this recipe (and instructions that go with it.)

  13. 13

    badger gardener says

    February 19, 2015 at 8:26 pm

    Such awesomeness! I am with you all the way on the baby kale leaves making this a healthy dish.
    If I can keep these around long enough after baking, I think I’ll try them to change up the usual lunch box fare.

  14. 14

    Catherine says

    February 22, 2015 at 8:52 am

    Kevin, I definitely am making these but I am thinking, in a way, about my own Easter
    tradition – could I make this dough, soak it whole and then braid it? Could I add some
    candied fruit and top it like a hot cross bun? Or should I do all savory?
    Thanks so much for your prompt answer since Easter is not that far away.
    I am in Virginia and this morn I am surrounded by about 12 inches of snow!!!
    On Sunday my priorities are going to church and looking at, A Garden For The House,
    and ‘signing up’ for a free mixer!!!
    Have a good day Kevin and STAY WARM!!!

  15. 15

    Diane Gernetzke says

    February 22, 2015 at 9:14 am

    Wow, these look amazing Kevin! I’ve made hamburger rolls before but nothing like this~such an interesting process~it’s making me very hungry looking at your pictures as you build your burger, and it’s only 8am here:} We have wind chill advisories in northern WI so it would be a great day to bake and warm the whole house up! Thanks Kevin for a wonderful blog:}

  16. 16

    Julie R says

    February 22, 2015 at 9:27 am

    These pretzel rolls look yummy ! And that burger looks pretty tasty too. You are making me hungry. = )

  17. 17

    Camille says

    February 22, 2015 at 9:37 am

    Thanks Kevin, can’t wait to try! We have a local market that makes these, my daughter’s favorites and I’ve been dying to find a recipe. They seem quite easy, can’t wait to make! I’ll let you know how ours come out!

  18. 18

    Suzanne says

    February 22, 2015 at 9:37 am

    Kevin, these look great! Could I make this whole grain, do you think, by substituting some whole wheat or rye flour for part of the all purpose flour? I’m wondering what the ratio should be…80% all purpose flour to 20% whole wheat? Would that change the amount of water I use?
    Thanks and I love your website!

  19. 19

    Jen Deveney says

    February 22, 2015 at 10:31 am

    “While wearing a purple sweatshirt and a weird, woven bracelet, punch down the dough to deflate…” You are awesome, Kevin! I take photos like this for work and WISH I had the liberty to add fun titles like this.

  20. 20

    Kevin Lee Jacobs says

    February 22, 2015 at 11:02 am

    Hi Catherine – I don’t have a definite answer for you, but here’s my best guess: Braid the bread, then soak it in the baking soda bath.

  21. 21

    Jody Hibbs says

    February 22, 2015 at 11:05 am

    I am DEFINITELY going to try these…you make it sound so simple! Thanks!

  22. 22

    Mary L. says

    February 22, 2015 at 11:27 am

    Love the step by step directions….always have been intimidated by doing
    rolls….but i think i could try doing these. thank you for that.

  23. 23

    Rhonda Strahler says

    February 22, 2015 at 11:32 am

    Kevin you re SO right about the Blue Bonnet – EWWWW

  24. 24

    Helene Willis says

    February 22, 2015 at 12:02 pm

    Can’t wait to try these, Kevin. Thanks for the specific directions for the soda bath…haven’t ever done that before. These may well become our only and forever hamburger rolls! Love your site!

  25. 25

    Terri says

    February 22, 2015 at 12:16 pm

    Mouthwatering! now all we need is a scoop of cole slaw.

  26. 26

    Marjean says

    February 22, 2015 at 12:44 pm

    Well, yum! I’ve been hankering for a good cheeseburger and that looks delish! I’ll have to try the rolls sometime soon. Thanks so much! (and that bracelet isn’t weird, it’s trendy!)

  27. 27

    Rossinhawaii says

    February 22, 2015 at 1:21 pm

    OH! My one weakness is bread (well, okay not my only weakness, but it is the primary one). I’m making these today. I have a purple sweater but no weird, woven bracelet. Hope mine turn out as well as the ones you made!

  28. 28

    Beverly, zone 6, eastern PA says

    February 22, 2015 at 1:48 pm

    I was surprised by the poaching step.
    Very interesting.
    My husband does most of the bread baking around here and perhaps I can persuade him to try this.

  29. 29

    Pam says

    February 22, 2015 at 3:05 pm

    Hi Kevin- I was using the cut & paste recipe that I printed out as I put this dough together and could not find where to add the sugar…. finally found it with the directions listed under each photograph.
    I did add it to the initial dough making (I substitute an old Auto Bakery bread making appliance to do my mixing/kneading) and the dough is now comfortably rising on a heating pad.
    I look forward to baking bread on snowy Sundays. Thank you for giving me wonderful recipes to try.

  30. 30

    Kevin Lee Jacobs says

    February 22, 2015 at 6:23 pm

    Hi Pam – Glad you found the sugar-addition. I’ve fixed the first step of the recipe to include it. Let me know how the rolls turn out for you!

  31. 31

    Clytie says

    February 22, 2015 at 10:04 pm

    Hi Kevin I live in Noosa Queensland and love your emails. Reading about the snow while I’m melting in 90+ temps with 80% humidity helps cool me down. Our local markets have a German sausage stall and they sell divine pretzels…….I’ll tell them about your version. One thing that puzzles me is specifying Kosher salt. I know what kosher is but wonder why you specify salt but nothing else????? Stay warm and thank you xx

  32. 32

    Cathy Geha says

    February 23, 2015 at 12:23 am

    It is morning here and I am hankering after one of those rolls…or the hamburger on the roll. I love your site, your recipes, your tips, your home, your garden and what you share with all of us. Thank you!

  33. 33

    Erin Brady says

    February 23, 2015 at 7:04 am

    Man oh man… These look delicious!

  34. 34

    Pam says

    February 23, 2015 at 9:11 am

    Hi Kevin, the rolls turned out beautifully and delicious (we decided to have turkey/cheddar sandwiches using them for dinner last night. I have tried so many new things in the kitchen due to the easy and fun way you present a recipe. Using photographs is a great way to share and teach. Thank you!

  35. 35

    Nancy B. says

    February 23, 2015 at 9:33 am

    Hi Kevin, did you try a gluten free version for this recipe?

  36. 36

    Kevin Lee Jacobs says

    February 23, 2015 at 9:48 am

    Hi Pam – So glad you tried — and liked — the rolls!

  37. 37

    Susan says

    February 23, 2015 at 11:38 am

    They were delicious and the burger was great. Thanks for making it for me! 🙂

  38. 38

    Ed Morrow says

    February 23, 2015 at 11:47 am

    Kevin,

    Looks like another winner. Any progress on the Cook Book?

    Regards,
    Ed Morrow
    Carmel Valley, Ca

  39. 39

    Kevin Lee Jacobs says

    February 23, 2015 at 12:02 pm

    Hi Ed – Thanks for asking about the cookbook. It’s in the hands of an agent now, thanks to a kind reader of this here website!

  40. 40

    jane says

    February 23, 2015 at 2:15 pm

    Did you find a cookbook publisher?

  41. 41

    MGS says

    February 23, 2015 at 10:31 pm

    We made these for dinner-hamburgers last weekend during some particularly nasty winter weather. The whole family gave raving reviews. So much so that I am up late tonight baking a second batch for the eldest to take as a snack on a road trip tomorrow! Thanks for a simple and tasty recipe!

  42. 42

    Patti Johnson says

    February 24, 2015 at 12:44 am

    Hi kevin,
    These look so good. Can’t wait to make them…
    Thank you for sharing…

  43. 43

    Diane P. says

    February 28, 2015 at 12:31 am

    These pretzel rolls look wonderful! I LOVE pretzel rolls but have never made them! I am going to print your recipe, and give them a try. Thanks for the post, Kevin! You come up with some of the greatest recipes!

  44. 44

    Beth says

    March 1, 2015 at 6:04 pm

    Kevin,
    I was successful in making these pretzel rolls today. I was a little worried that they wouldn’t turn out, since I didn’t have a purple sweatshirt or a weird woven bracelet…

    They are delicious and even look like they’re supposed to look! Success!

    Thanks for the entertaining blog and the fun recipe!

  45. 45

    Kevin Lee Jacobs says

    March 1, 2015 at 7:56 pm

    MGS and Beth – I’m so glad you tried — and liked — these pretzel rolls!

  46. 46

    Michele Reeves says

    March 6, 2015 at 12:59 pm

    Oh YUM!! Thanks!!!

  47. 47

    Janet Wells Mandour says

    March 9, 2015 at 12:52 am

    Lily. This is for you pretty girl.

  48. 48

    Cathy says

    March 15, 2015 at 8:48 pm

    Kevin I love browsing around your site! I am not an ambitious cook, but have a few recipes picked out to try soon. After having read the homemade sour dough starter recipe early, I have to ask…have you made these pretzel rolls with sourdough?

  49. 49

    Sandy Sebold says

    March 18, 2015 at 12:53 pm

    Kevin, your pretzel rolls are the bomb! Wow! So easy to make, I used my bread machine to make the dough and they were delicious! Thank you for another great recipe!

  50. 50

    Savannah says

    March 19, 2015 at 9:15 am

    These buns are amazing!

  51. 51

    Kathy says

    March 23, 2015 at 5:19 pm

    AllI can say is “YUM”

  52. 52

    Queen of the Click says

    May 31, 2015 at 9:26 am

    I never would have tried to make these rolls if it wasn’t for your step-by-step. They came out oerfect, and my family loved them!

  53. 53

    Ava says

    February 3, 2016 at 4:53 pm

    So much for my cutting carbs this month…..I think you were stingy with your cheese, IMO.

  54. 54

    Jessica says

    February 8, 2016 at 3:17 pm

    Kevin, I have very much enjoyed your recipes and witty commentary. Thanks for sharing!

  55. 55

    Pam says

    April 2, 2016 at 7:35 pm

    So. One year after the post, I make these. I ate 3 🙁 . No butter, no nuthin. They are incredibly awesome!!!
    Thanks Kevin for this great, easy and delicious recipe! Carbs be damned! I will have to walk a my Fred-dog more!

  56. 56

    Kevin Lee Jacobs says

    April 4, 2016 at 1:49 pm

    Hi Pam – So glad you liked the rolls!

  57. 57

    Kathy MInar says

    November 20, 2016 at 10:54 pm

    It was cold and raining today so I made this recipe and served it with your potato leek soup. My kids fought over who got the remaining rolls. The girls are making a second batch now. Wow! Excellent recipe.

  58. 58

    Delores says

    May 10, 2017 at 1:08 pm

    Another winner!! Can’t wait try these!!

  59. 59

    Pat says

    May 21, 2017 at 8:53 am

    Thanks for this terrific recipe! You have made it so “doable” that I may give em a try today. They are a work of art.

  60. 60

    Catharine says

    January 24, 2021 at 11:28 am

    5 stars
    LOVE these! I double the recipe and freeze the (pre-sliced) buns for future use. Excellent for Bison Burgers, or egg salad…

  61. 61

    Grandma Bev says

    January 24, 2021 at 11:40 am

    I especially like the photo guide to making these rolls. Enjoying your presentation!
    thanks

  62. 62

    Kevin Lee Jacobs says

    January 24, 2021 at 1:18 pm

    Hi Catherine – So glad you enjoy these rolls as much as I do. As you said, they are wonderful for everything!

    Hi Grandma Bev -Well, the photographic step-by-step is certainly SHORTER than the video version! (My videos are long because they are…very real.)

  63. 63

    Debbie says

    January 24, 2021 at 3:15 pm

    These were so easy and absolutely beautiful. The buns are huge so I think I will make 16 smaller ones next time! Also, Kevin I added 1/2 cup of sourdough cast off to mine. They were delicious!

  64. 64

    Kevin Lee Jacobs says

    January 24, 2021 at 4:10 pm

    Hi Debbie – So happy these rolls turned out well for you. Great idea you had, adding some sourdough cast off to the dough!

  65. 65

    Toni O'Brien says

    January 24, 2021 at 4:59 pm

    They look awesome but how am I going to get my mouth around that?????

  66. 66

    Chrissie says

    January 24, 2021 at 5:43 pm

    HI Kevin! I will be making these this week. Yummy looking. Do have a question: Instead of all purpose flour, do you think I can try whole wheat flour? Thanks for all you do.

  67. 67

    Deb Mutter Shamley says

    January 24, 2021 at 6:31 pm

    These are wonderful. Catherine is right, they are huge and I did make a few that were a bit smaller. We ate one right out of the oven with butter and will save the rest for burgers. They came out of the oven looking like they are right from the bakery. Thank you Kevin, another winner!

  68. 68

    Kevin Lee Jacobs says

    January 24, 2021 at 7:11 pm

    Hi Toni – You are correct. That was a BIG hamburger!

    Hi Chrissie – I’d go with a 50/50 blend of all-purpose and whole wheat flour. Enjoy!

    Hi Deb – Delighted to know that the rolls worked out for you. And yes, you can make them smaller next time! (Maybe I should call these “Texas Pretzel Rolls!”)

  69. 69

    Pat Witman says

    January 24, 2021 at 10:24 pm

    Dear Kevin, I’ve subscribed to you for a couple of years now. I never cooked when my husband was alive, but now, at 67, must learn….what else do I have to do during this year…thank you for being “the friend down the street” who gladly shares. These buns look delish. I have made some loaves with a bread machine, but my recipes are kind of blah. These sound better.

  70. 70

    Tracey Furness says

    January 25, 2021 at 2:15 am

    5 stars
    Hi Kevin from Cornwall, England, I’m going to make these on this Monday morning in another lockdown, luckily I have catering bags of flour 16kg each and a giant pack of yeast! I’m making them vegan, so I’ll let you know how they taste minus the delicious butter and egg wash… Lockdown with a vegan!! Traceyx

  71. 71

    Tracey Furness says

    January 25, 2021 at 2:16 am

    5 stars
    Hi Kevin from Cornwall, England, I’m going to make these on this Monday morning in another lockdown, luckily I have catering bags of flour 16kg each and a giant pack of yeast! I’m making them vegan, so I’ll let you know how they taste minus the delicious butter and egg wash… Lockdown with a vegan!! Traceyx

  72. 72

    Cathy Burgar says

    January 27, 2021 at 11:45 am

    Kevin. I’m going to start theses rolls soon. I don’t have kosher salt in the house, I have regular table salt or sea salt. What would you suggest.

  73. 73

    Kevin Lee Jacobs says

    January 27, 2021 at 11:54 am

    Hi Tracey – Let me know how the vegan version turns out for you. Deliciously, I hope!

    Hi Cathy – Either salt should work. Enjoy!

  74. 74

    Beverly, zone 6, eastern PA says

    January 27, 2021 at 7:54 pm

    5 stars
    So so so so GOOD!!

    Tonight for dinner I served your Carrot/Ginger/Orange Soup with these Pretzel Rolls. We tried the rolls sliced then toasted with butter as well as just plain. Exquisite, both dishes!! Husband went nuts about the soup which I made this afternoon. Loud exclamations! He himself made the aromatic rolls this morning. There was no dinner conversation because we were both too busy stuffing our faces.

    We temporarily forgot about the pandemic!

  75. 75

    Kevin Lee Jacobs says

    January 28, 2021 at 8:11 am

    Hi Beverly – What a great comment to this read this morning. Nice to know that both the Carrot Ginger Orange Soup and the Pretzel Rolls were enjoyed in your home!

  76. 76

    Laura S. says

    January 31, 2021 at 6:43 pm

    My rolls turned out misshapen, with a bizarrely bitter taste– I’m so bummed! I used Einkorn AP flour, so I’m guessing that was the problem? I’m trying again with regular AP flour.

  77. 77

    Margit says

    February 1, 2021 at 9:14 pm

    Thanks for inspiring me to make these rolls. I used a stand mixer and had to add a bit more water so that the dough actually formed a dough. I tried making a second batch using whole wheat flour, but as soon as I put them into the baking soda bath, they started to disintegrate and ended up flattening and looking a bit like a manta ray. Not sure why the white flour rolls held up nicely but the whole wheat ones didn’t, but I’m glad I got some good looking rolls. Oh, I used a serrated edge knife to make a nice clean cut. Thanks to everyone who said, “These make big rolls,” because I then adjusted and made 11-12 smaller rolls.

  78. 78

    Richard says

    March 1, 2021 at 10:21 pm

    5 stars
    Kevin,
    You cease to AMAZE me !
    Always steady and true to the art.
    I expanded the recipe to 36 rolls.
    It was the talk of the party.
    Luv ya man

  79. 79

    Christa Fraser says

    May 2, 2021 at 7:05 pm

    4 stars
    Hi Kevin,

    I made them and they were delicious! I made a smaller version, just my preference. I will definitely make them again.

    I love your videos. You break everything down, so that the recipes are not intimidating.

    Christa Fraser
    Ontario, Canada

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