How to Make Honey Wheat Pretzel Rolls (Kid Approved)! by Donna John
These Honey Wheat Pretzel Rolls are a fun twist for school lunches. Fill them with cheese, ham, tuna salad, egg salad, etc. Your kids will thank you!
- 3 tablespoons honey
- 1 1/3 cup warm whole milk (about 110 degrees F)
- 1 cup warm water (about 110 degrees F)
- 2 1/4 teaspoons yeast
- 2 tablespoons butter, melted
- 2 1/2 cups all-purpose flour
- 2 1/2 cups whole wheat flour
- 1 1/2 teaspoons kosher salt
- egg wash or milk for brushing
- sesame seeds (optional)
- pretzel salt or coarse sea salt, for sprinkling (optional)
Here's how to make them:
- Combine milk, water, yeast and honey in the bowl of a stand mixer. Let sit 5 to 10 minutes until mixture is foamy. Add butter and set aside.
- Mix flours and salt in a big bowl. Add slowly the flour mixture to the milk-yeast mixture with mixer running on low (hook attachment) until the dough pulls away from the bottom of the bowl and a dough forms. knead dough on low speed for 3 to 5 minutes until smooth and pliable.
- Place the dough in a lightly greased bowl. Cover and let rise for 2 hours at room temperature.
- Dust your work surface with a little flour and turn the risen dough out on top. Divide the dough into 16 pieces. To shape into rolls, roll the dough against the counter until round. Place the balls on a lightly greased baking sheet, cover, and let rest for 15 minutes.
- Preheat oven to 425 degrees F. Brush each roll generously with whole milk or egg wash, then sprinkle with sesame seeds and pretzel salt, if desired.
- Bake 20 minutes until rolls are golden brown and baked through. Remove them from the oven, and transfer to a rack to cool. Makes 12 rolls.
The National Honey Board (NHB) partnered with Oriana Romero, author of the food and photography blog, MommysHomecooking.com, to share child-approved recipes like this one prepared with a back-to-basic ingredient that parents can feel good about feeding their kids: honey!