Clandestino Chicago Supper Club | Underground Dining

The Bretzel Roll

These soft, slightly sweet, and salty rolls were recently featured in our burger dish at our South Shore dinner parties.

They are perfect as hamburger buns, and I imagine they would be excellent for sausages too. Just make them long instead of round. It’s a quick and easy recipe that will impress everyone at your summer bbq’s.

Bretzel Rolls

Ingredients:

• 2 cups warm water
• 3 tablespoons warm milk
• 4 teaspoons active dry yeast
• 1/2 cup brown sugar
• 3 tablespoons butter, melted
• 6 cups all purpose flour
• kosher salt
• 2 quarts water
• 3/4 cup baking soda

Method:

1. In a bowl of a standing electric mixer fitted with a dough hook, mix 1 cup of the warm water (105-115 degrees) with the yeast and let stand until foamy (about 5 minutes).
2. Add the remaining cup of warm water along with milk, sugar & melted butter and swirl to dissolve the sugar. Add flour and mix on low speed. Remove dough once it forms a nice a firm, pliable dough ball.
3. Turn dough out onto a lightly floured table and knead for 2 minutes. Roll into1 foot long logs.
4. Cover dough with plastic and a damp cloth and let sit for 10 minutes.
5. Cut dough into rolls (about tennis ball size) and arrange on a lightly floured surface about an inch apart and cover with lightly oiled plastic wrap. Let the dough balls rest for an additional 30 minutes.
6. Preheat the oven to 425°. Lightly oil 2 baking sheets.
7. In a large stockpot, bring the cold water to a rolling boil and add baking soda slowly.
8. Drop two rolls at a time into the boiling water and boil for no more then 30 seconds, turning once. Carefully remove from water with slotted spoon and place on baking sheet. Score a criss-cross on the top and sprinkle lightly with salt. Repeat with the remaining rolls.
9. Arrange rolls on the oiled baking sheets and bake for about 8-10 minutes, or until browned all over; shifting pans from top to bottom and back to front halfway through, for even baking.
10. Let rolls cool on the baking sheets for at least 10 minutes before removing them from the baking sheet.
11. Serve warm or at room temperature.