Pretzel Rolls Hamburger Buns Dairy Free

Pretzel Rolls/Hamburger Buns Dairy Free.

I was actually inspired to make these dairy free buns at someone’s request after they saw the new Wendy’s ad for a pretzel burger and wanted one. This recipe works great as hamburger buns or dinner rolls. You can eat them as a hamburger bun, eat them as a pretzel and dip in mustard, make sandwiches with them, serve the with butter as a dinner roll, they have so many uses! This recipe is dairy free, it uses water and oil, so no dairy.

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Recipe makes about 7-8 rolls depending on what size you want them, I usually make 7 rolls.

Tips*:If it is summer aka hot & humid reduce the amount of water a little. Flour absorbs moisture from the atmosphere, which makes it “wetter” during the summer so you don’t need to add quite as much.

*Tip: To make the egg wash just crack the egg into a small bowl, whisk it up using a fork, then use a brush to brush the tops of the buns. This gives them a nice shiny, browned look after they bake.

Tip: I used King Arthur’s All-Purpose Flour (It’s one of my favorites).

Tip: A baking mat or parchment paper is very helpful for this recipe because pretzels tend to stick to the cookie sheets really bad. (Contains amazon affiliate links)

Tip: You can knead the dough for this recipe by hand, with a stand mixer using a dough hook, or with a bread machine. I used my bread machine for this recipe by adding all the ingredients in, hitting the dough cycle button & letting it knead for 10-15 minutes then unplugging it.

Pretzel Rolls Hamburger Buns Dairy Free

 

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Recipe type: Bread

Serves: 7-8

Ingredients

• 1 cup warm water
• 2¼ teaspoons or 1 packet of rapid rise yeast (I use quick rise active dry yeast)
• 2 tablespoons olive oil or vegetable oil
• 3 tablespoons brown sugar
• 2¼ cups all purpose flour
• 1 teaspoon salt
• Soda Bath Dip:
• 2 Tablespoons baking soda
• 4 cups water
• -Coarse Salt for topping- (coarse kosher salt or table salt)
• --1 egg for egg wash--

Instructions

1. Add all the Pretzel ingredients, water, yeast, brown sugar, flour, oil and salt in you bread machine in that order. Use regular dough setting. Let it knead for 10-15 minutes. Check dough a few mins. after you start it. If it's too dry add a tablespoon or 2 of water if too dry, do the same only with flour. Dough should form into a ball. IF NOT using a bread machine, knead using your preferred method, by hand or with a stand mixer for about 10 minutes.
2. Let dough rise covered for 10 minutes.
3. Divide dough into pieces on a lightly floured surface, I made 7-8 rolls. Roll each piece into a ball & place onto a cookie sheet lined with nonstick baking mats or parchment paper.
4. Let rise 30 minutes.
5. Preheat oven to 425 degrees.
6. Bring water to a boil in a saucepan on the stove top, remove from heat, add 2 Tablespoons baking soda. Add back to the heat & using a slotted spoon place 2 roll into boiling water. Boil for 30 seconds on one side then flip them over with spoon & boil 30 more seconds. Remove from water & place back on cookie sheet. Continue until they have all been boiled.
7. Take a knife or scissors & cut a criss-cross across the top of buns. Brush with egg wash. Sprinkle with the coarse salt.
8. Bake at 425 for 14-16 minutes.

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