Sunday Dinner

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with gherkins, radishes, and rye crisps

Roast Pork and Sausages Braised in Sauerkraut
Whipped Horseradish Cream and Mustard

Spiced Cranberry and Cream Cheese Tart

October is flying by and I couldn't let it slip away without an Oktoberfest inspired Sunday dinner.  I figured that roast pork and sausages braised in sauerkraut is about as German as it gets.  But what to accompany this hearty plate of Fall flavor?  Another native of Germany gets a different treatment to fill the bill today.  This is basically pretzel dough formed into roll shape.  The result is a sturdy, delicious dinner roll with which you can sop up all of the good juices from the pork and sauerkraut.  Any leftovers make for a tasty alternative to regular white bread for lunch box sandwiches.

Pretzel Rolls
makes 8

3 cups bread flour
2 1/4 teaspoon active dry yeast
1 1/2 teaspoons kosher salt
1 teaspoon granulated sugar
1 1/4 cups of hot water (125ºF to 130ºF)

8 cups water
1/4 cup baking soda
2 Tablespoons granulated sugar

1 egg white, lightly beaten
Coarse salt (optional)

In the bowl of a stand mixer fitted with the dough hook, combine the flour, yeast, salt and sugar.  With the mixer on medium-low speed, add the water and mix until the dough comes together.  Reduce the speed to medium and knead until smooth and elastic.  Turn the dough out onto a lightly floured work surface and shape into a ball.  Lightly grease a large bowl (or just use the same mixing bowl) and place the dough in the bowl.  Cover with plastic wrap; let the dough rise in a draft-free area until doubled in volume, about 35-45 minutes.

Turn dough out onto a lightly floured work surface.  Gently de-gas the dough.  Evenly divide into 8 pieces.  Form each dough piece into a ball.  Place the balls onto a baking sheet lined with parchment paper or a silicone mat, flattening each piece slightly.  Cover with a lightly damp towel and allow the balls to rise until almost doubled in size, about 20-30 minutes.

Meanwhile, Preheat the oven to 375ºF.  In a large pot, bring the water to a boil.  Add the baking soda and 2 tablespoons of sugar (water will foam).  Add 3 to 4 rolls at a time and cook 30 seconds per side.  Using a mesh skimmer or slotted spoon, return rolls to the baking sheet, nice side up.  Repeat with remaining rolls.

Brush rolls with the egg white and sprinkle with the salt if using.  Using a sharp knife, make 2-3 slashes on top of each dough ball.   Bake until browned, about 25-30 minutes.  Transfer rolls to a wire rack to cool for 10 minutes.  Serve rolls warm or at room temperature.  Enjoy!

Source: Adapted from Epicurious.com and Bread, by Eric Treuille


  1. Nicole, these rolls look awesome, so nicely done. Love the picture!
    Hope you have a great week and thanks for this nice recipe :-)

  2. I love pretzel rolls, and yours are so pretty! Yum!

  3. Nicole,
    Thanks for letting us into your home each Sunday evening for the past year. It has been the highlight of my week finding out what new dish you will serve us and imagining you and your family enjoying every morsel. I know it has been a labor of love and I really appreciate it.

  4. Mom-
    Wish you were here! Love you, too:)

  5. I made these rolls tonight for our dinner, and they were so good! I'm definitely putting them in my regular rotation!

    1. Beverly- I am so glad you enjoyed them! Thank you for letting me know.

  6. HI just looking for bread recipes and found your page I have bagels rising in the oven now cant wait to pull them out and roll them as it is 2am in the morning lol and I just made cinnamon rolls after many many failed recipes I finally found a perfect one! so now that I see your rolls I cant wait to make these tomorrow. I am a new baker and would like to know how you got the nice shape and color of these sure hope mine look as professional ass yours thanks for sharing JOIE lYNN :)

    1. The rolls are shaped by hand and once baked the color comes from the sugar/baking soda solution that they are parboiled in. Happy baking!


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