Soft Pretzel Hamburger Rolls, Dinner Rolls or Hot Dog Buns


This is such a versatile recipe and a family favorite for sure. My kids have each already requested hamburgers made with these rolls for there birthdays this year. These rolls are super soft and absolutely delicious. They taste like a soft pretzel in a roll form. And as far as dough goes this is a pretty easy one to work with. 

pretzelroll2 I based this recipe off of my soft pretzel recipe that makes pretzels that taste like those great mall ones. I changed it up a bit because using the recipe as is produced a denser chewier roll (which by the way are great too). But I was looking for a softer roll for this application. So I took out the baking powder, added in some butter and adjusted the baking time and temperature. I ended up with these soft delicious rolls that are perfect as dinner rolls, hamburger or sandwich rolls, and hot dog buns.  There are so many ways to use these rolls—-if they don’t get eaten up right out of the oven! They are even great simply with some leftover ham and melted cheese!




Soft Pretzel Hamburger Rolls, Dinner Rolls, or Hot Dog Buns
Yields 8 to 9 hamburger rolls or hot dog buns, 16 dinner rolls
For dough
  1. 1 1/4 to 1 1/2 cups of lukewarm water
  2. 3 tsp instant yeast
  3. 4 cups all purpose flour
  4. 5 Tbsp of brown sugar
  5. 2 Tbsp of softened butter
  6. 2 1/2 tsp salt
For the water bath
  1. 4 cups of water
  2. 1/3 cup of baking soda
For topping
  1. Coarse salt (optional)
  2. melted butter for brushing tops after baking
Making the dough
  1. In the bowl of a stand mixer fitted with dough hook, mix flour, sugar, butter, yeast and salt. With mixer running, slowly add in 1 1/4 cups of the warm water. After a few minutes of kneading, check the dough. The dough should be soft and slightly tacky but not sticky. If it is too dry or not absorbing all the flour, add more water 1 tbsp at a time. If it is sticky, add flour 1 Tbsp at a time until desired result. Continue to knead until smooth and elastic, a total of around 5 to 7 minutes. (If you don't have a stand mixer- mix ingredients in a large bowl and then knead by hand for 7 to 10 minutes)
  2. Place dough in a lightly greased bowl, cover and put in a warm place to rise. Let rise for about an hour or until almost doubled.
Shaping the dough
  1. Prepare 2 baking sheets with parchment paper or silmats. Place dough on counter and divide dough into equal pieces as follows-
  2. For Hamburger rolls: divide into 8 to 9 pieces- about 4 to 4.5 oz each (the size of a small orange). Shape into round rolls by gently pulling the top of the dough to the bottom and place on prepared pan at least 3 inches apart
  3. For Dinner rolls: divide into about 16 pieces- 2 to 2.5 oz each (the size of a small clementine). Shape just like hamburger rolls and place on prepared pan at least 3 inches apart
  4. For Hot dog rolls: divide into 8 to 9 pieces about 4 oz each and shape into 4 inch cylinders. Place on prepared pan a couple of inches apart.
  5. Allow these to rise again- 30 min to an hour until puffy and almost doubled.
Preparing and Baking the Rolls
  1. Preheat oven to 375°. Heat water to a simmer in a large saucepan and carefully add baking soda.
  2. Gently pick up rolls one at a time and place in the water. Let it sit in water for 10 seconds and then flip to the other side and let it sit for another 10 seconds. Gently remove (easiest way is with a slotted spoon or spatula) and place back on prepared pan. Sprinkle with coarse salt at this time (if desired). Repeat with remainder of rolls.****For hot dug buns--- if you want soft sided buns like pictured in post then place hot dog buns back on prepared pan with sides barely touching. For crispier cooked sides place back on pan 3 inches apart. *******
  3. For hamburger and dinner rolls only- using a sharp knife (I use a serrated bread knife) Gently cut a 1/4 inch deep cross pattern on the tops of the rolls using a quick motion (being careful not to pull the dough).
  4. Place rolls/buns in preheated oven and bake for 14-18 min, turning pans once halfway through baking, until rolls are golden brown on top. While baking, melt butter.
  5. Remove from oven and brush tops with melted butter. Allow to cool on a wire rack.
  1. These will keep good in an airtight bag at room temperature for a couple of days, or they can be frozen and thawed when needed.
Amy Kay's Kitchen

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