Let me introduce you to Katherine Martinelli.  I am honored to have her as my guest today here on my little ole’ blog!  Katherine is one impressive lady to say the least.  Her life is one I would love to be a part of!  To be able to travel to different areas of the world, eat their food, photograph, and write…that would be my idea of a wonderful life!  I want to thank Katherine for agreeing to share here today and I hope you will enjoy what she has in store!  So, without further adieu…..Here’s Katherine!
I am so thrilled to be guest posting on The Life and Loves of Grumpy’s Honeybunch! I’ve made quite a few of Shelby’s recipes and they are all equally amazing!
Have you ever seen a recipe and said, “I need to make this now!”? Well, that’s exactly what happened when I saw a recipe for Pretzel Rolls on a blog. I stopped everything I was doing and immediately set to work making them. It didn’t matter that I had work to do, or that it would take an hour and a half for the dough to rise. I just had to have them. And since the ingredients are just milk, yeast, sugar, flour, salt, and butter I was set to go (if my pantry is low on any of those items I tend to freak out and stock up).

And have you ever started making a recipe and realized halfway through that there’s something off with it? Maybe it’s missing an ingredient, or an important instruction? Well, that’s also what happened here. Although I had already started, I switched gears and started following this much better recipe, with a number of alterations I had already accidentally made.
I was so happy I acted impulsively and made these pretzel rolls. Pretzel rolls, people! They taste like a soft pretzel but act as a dinner roll! They’re unusual and impressive and downright delicious. They take a little time and effort, between the rising time and the boiling then baking, but it’s worth it. Also, the rolls really are best fresh out of the oven and even though we ate them for breakfast the next day, even by then they could do with toasting. I froze the extras and can’t wait to pop them in the oven again!

Pretzel Rolls
Adapted from Stresscake
Yield: 18 rolls
Printable Recipe
For the Rolls:
1½ cups milk, warmed to 105-110F
2 teaspoons active dry yeast
2 teaspoons sugar
4½ cups all-purpose flour
2 teaspoons kosher salt
4 tablespoons (about 57 grams) unsalted butter, melted
For Poaching:
1/4 cup baking soda
1 egg, lightly beaten
Coarse salt
For the Rolls:
Combine the milk and the yeast in a large bowl (or the bowl of a stand mixer) and let rest 10 minutes until foamy. (If it does not foam then discard and start again with fresh yeast.)
Add the sugar, flour, salt, and melted butter and knead (or mix with the dough hook) until thoroughly combined, and the dough comes together and is rather silky – but not sticky – to the touch.
Cover with a dish towel and allow to rise in a warm place for 1 hour, or until doubled in bulk. Punch down and turn onto a lightly floured surface. Line two sheet pans with parchment paper or Silpat mats.
Cut the dough into 18 even pieces. Shape into smooth dough balls. Space evenly on the prepared sheet pans, leaving at least 1-inch between each roll. Cover with a tea towel or a light film of plastic wrap and let rise in a warm place for 30 minutes until doubled. Meanwhile, preheat the oven to 425°F.
For Poaching:
In a large pot, bring 2 quarts of water to a low boil. Add the baking soda and lower heat to a simmer. Carefully slip the rolls, a few at a time, into the poaching liquid. Poach for 30 seconds then carefully turn the roll over in the liquid. Poach other side for 30 seconds then remove with a slotted spoon to the same prepared sheet pans. Repeat with the remaining rolls, leaving at least 1-inch between rolls for baking.
With a pastry brush, glaze each roll completely with the lightly beaten egg making sure to coat all sides completely. Top each roll with a sprinkle of coarse salt. With a sharp, straight knife, cut a slash or “X” in the top of each roll.

Bake the rolls for 15 to 20 minutes, rotating the pans halfway through for even browning. Allow to cool slightly before serving.

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Curt October 12, 2011 at 11:04 am - Reply

    These look so nice and soft. I love pretzel flavor in bread.

  2. Barbara Bakes October 12, 2011 at 3:30 pm - Reply

    Such a fun idea. I'm thinking they would be great shaped as a bun with some brats.

  3. Kitchen Riffs October 12, 2011 at 4:17 pm - Reply

    Great post and recipe. Thanks a bunch (sorry, couldn't resist).

  4. Cajun Chef Ryan October 12, 2011 at 7:30 pm - Reply

    Love these rolls! Probably really good at the game too! But would have to sneak them into the stadium…

  5. Aggie October 12, 2011 at 8:49 pm - Reply

    These rolls are making my mouth water!! Wow, so delicious.

  6. camelia October 12, 2011 at 8:52 pm - Reply


    We bumped into your blog and we really liked it.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy it.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

    Best regards,


  7. Nami | Just One Cookbook October 12, 2011 at 11:44 pm - Reply

    Hi Shelby! I'm here from Katherine's blog. You have a very nice blog. 🙂 I love these pretzel rolls and hope to make them one day. Katherine, great guest post!

  8. teresa October 13, 2011 at 1:33 am - Reply

    these look so good, i love the idea of pretzel bread, yum!

  9. Colie's Kitchen October 15, 2011 at 5:50 am - Reply

    Hi this is Nicole from Colie’s Kitchen I just discovered your blog and wanted to drop by and say hi. I am now a new follower. I would love to have you stop by Colie’s Kitchen if you get a chance. http://www.colieskitchen.com

  10. Ryan October 31, 2011 at 12:44 pm - Reply

    Wow, these rolls look spectacular on this cold morning!! I am making these soon. I just started following and am looking forward to seeing many more yummy recipes!

  11. Rhosanna January 27, 2012 at 6:08 pm - Reply

    Realmente, ficaram uma delícia! Obrigado pela receita!
    Feliz 2012 a todos!

  12. Guest Post: Pretzel Rolls February 12, 2017 at 5:09 pm - Reply

    […] I’ve made quite a few of Shelby’s recipes and they are all equally amazing! Please head over there to check out the full post and […]

  13. Miriah October 26, 2019 at 2:10 pm - Reply


Leave A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

Latest Cookbook Available Now

As an Amazon Associate, I earn from qualifying purchases.

Pescatarian Cookbook Preorder Now Image

One Pot Paleo Cookbook by Shelby Law Ruttan