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Peanut Butter Pretzel Rolls
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Suzy's recipe from the 2019 National Festival of Breads in Manhattan, Kansas, home of Kansas Wheat. Easy, delicious and dependable results using quality ingredients from Red Star Yeast and King Arthur Flour. Delicious served with soft butter and Unicoi Preserves.
Servings
14 rolls
Servings
14 rolls
Peanut Butter Pretzel Rolls
Print Recipe
Suzy's recipe from the 2019 National Festival of Breads in Manhattan, Kansas, home of Kansas Wheat. Easy, delicious and dependable results using quality ingredients from Red Star Yeast and King Arthur Flour. Delicious served with soft butter and Unicoi Preserves.
Servings
14 rolls
Servings
14 rolls
Ingredients
Dough
  • 2 cups warm water (110-115 degrees)
  • 2 tablespoons honey
  • 1/4 oz. pack Red Star Platinum Yeast
  • 1/2 cup Powdered peanut butter
  • 1 tablespoon, plus 2 teaspoons, divided vegetable oil
  • 1 tablespoon butter, unsalted, melted
  • 2 teaspoons Kosher Salt
  • 5 - 5-1/4 cups King Arthur Unbleached All-Purpose Flour
Boiling Solution
  • 10 cups water
  • 1/2 cup baking soda
Topping
  • 1 large egg yolk, plus 2 teaspoons water
  • 1/4 cup dry roasted peanuts, coarsely chopped
  • 1 1/2 teaspoons King Arthur Pretzel Salt
Servings: rolls
Instructions
  1. In bowl of stand mixer fitted with dough hook, combine water, honey and yeast; let proof 5 minutes.
  2. Mix in powdered peanut butter, 1 tablespoon vegetable oil, butter and salt. Gradually add enough flour to form a soft dough that pulls away from sides of bowl.
  3. Knead dough with hook 3 – 4 minutes to form a smooth dough. Grease large bowl with 2 teaspoons vegetable oil. Place dough in bowl, turning to coat. Cover; let rise in warm place until doubled.
  4. Preheat oven to 400°F. Deflate dough and turn out on floured work surface. Scale 3-ounce pieces of dough; shape into smooth rolls. Place rolls on a 12” x 18” pan lined with nonstick baking mat.
  5. In 4-quart or larger Dutch oven, combine water and baking soda, bring to a boil. Boil 3 rolls at a time for 45 – 60 seconds, turning occasionally. Use slotted spoon to remove rolls to pan.
  6. Using a sharp knife, cut an “X” in the top of rolls. Beat together egg yolk and water; brush on rolls. Sprinkle on peanuts first, then pretzel salt.
  7. Bake on middle rack of oven 20 – 25 minutes until dark golden brown and internal temperature is 205°F – 210°F. Remove rolls to a rack and cool. Serve with butter and Unicoi Preserves.
Nutritional information per serving
  1. (1 ROLL, 115g): 233 calories, 45 calories from fat, 5g fat, 1g saturated fat, 0g trans fat, 15mg cholesterol, 517mg sodium, 40g total carbohydrate, 3g dietary fiber, 3g sugars, 7g protein, 92mcg folate, 2mg vitamin C, 3mg iron.
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