I really must have been been in a carb coma. About two weeks ago I wrote about my pulled buffalo chicken sandwiches served on a pretzel roll. I was going to write up the recipe for the rolls after I woke from my nap. If only I were to actually get that kind of sleep. So, without any further adieu, I present pretzel rolls.
The best part of this dough is that it is versatile. I took the dough and set aside two of the sections that were destined to be rolls and split them and half and rolled them into ropes and then twisted it into a pretzel shape. For me, dipping the salted pretzel into a nice brown mustard is the perfect way, but I took two of them and spread them with butter and then sprinkled them with cinnamon sugar.
