Even though this hearty dish isn’t particularly elegant, everyone will like the Spanish-style egg and potato omelet. In addition to tomatoes and green onions for color and flavor, eggs are used to make crispy fried potatoes and onions.
| Prep Time: | 20 mins |
| Cook Time: | 27 mins |
| Additional Time: | 1 hr 2 mins |
| Total Time: | 1 hr 49 mins |
| Servings: | 12 |
| Yield: | 2 (7-inch) loaves |
Ingredients
- 1 cup milk
- 2 tablespoons butter or margarine
- 2 tablespoons brown sugar
- 1 envelope Fleischmann’s® RapidRise Yeast
- 2 teaspoons salt
- 3 cups all-purpose flour, or more as needed
- 3 quarts water
- ¾ cup baking soda
- 1 egg
- 1 teaspoon water
Instructions
- Heat milk and butter until warm (100 degrees to 110 degrees F); the butter will not completely melt. Combine with undissolved yeast and brown sugar in a large mixer bowl. Stir in salt and 2 cups flour, beat for 3 minutes. Gradually add enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size.
- Preheat oven to 400 degrees F.
- Combine boiling solution and bring to a boil. Punch dough down and divide into 2 equal pieces. Form each piece into a tight, smooth ball. Boil each loaf in the solution for 2 minutes, turning after 1 minute. Remove loaves from pot using a slotted spoon and place on a greased baking sheet.
- Brush with egg wash and cut a cross in the top. Bake for 15 minutes then reduce the temperature to 350 degrees F and bake an additional 10 to 12 minutes until the loaves are evenly browned. Remove from pan and cool on a wire rack.
- Variations:
- Rolls: Divide dough into 8 pieces and roll each into a ball. Use same procedure as listed above. Boil, egg wash, score top and bake for the same amount of time.
- Chocolate Rolls: Divide dough into 8 equal pieces. Flatten each piece into a disk, place 1/2-ounce of chocolate in the center of the disk then fold up the edges to seal the chocolate in the roll. Continue with same process for rolls.
Nutrition Facts
| Calories | 157 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 4156 mg |
| Sugars | 3 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Made a few tweaks but mine came out so nice and fluff see attach pictures of the many breads I bake this is by far my favorite five stars all the way.
I made small loafs and this recipe served well. The recipe is easy to follow and tasted really good. I would recommend topping with coarse salt. I will be making these again.
Used this recipe for my Sunday baking with my son and it was a lot of fun to make and turned out amazing!
I used half of the dough to make six mini calzones stuffed with marinara, pepperoni, mushrooms, mozzarella and provolone. I also dusted them with pink himalayan salt after baking.
This is GOOD. I mean GOOD. I hate pretzels (made these for a function) and I’m wowed by this recipe. I doubled the recipe and it made 9 sandwich-sized rolls. I pressed them flat before boiling to ensure they didn’t bake up too tall. My only thing: I’ve made the recipe 3x today, and not once did I need all the flour specified in the recipe. I had to throw the first batch out for the dough being entirely too stiff. After using less flour, though – DEFINITELY making theses again!
This is it! I tried pretzel roll recipes from two food network chefs and they were not as good as this recipe. I made eight rolls. Followed the recipe exactly, except I forgot to set a timer and let the dough rest for two hours. Amazing.
Made it for the first time and it was fabulous. I used all organic non GMO ingredients and added Himalayan Salt on top. Came out Perfect!
I followed the recipe exactly and made the rolls. They were a lot of work but so worth it! Delicious! FYI I baked at 400 for 12 minutes and 350 for 10 minutes and they came out perfect.
Easy to follow and tastes amazing! This was only the second bread recipe I tried and I got great results. First time I made it, I used TABLEspoons instead of TEAspoons for the salt. Made for a great salty flavor, but do be aware that unless you increase the yeast as well the dough don’t rise well.
This is a very good recipe! Easy to follow and approachable. My only criticism is that there is not enough yeast. I doubled the recipe (24 portions) and added a heaping teaspoon more yeast than what was called for. I did not knead it for nearly as long (maybe 3-4 minutes). I also let it rise for almost 2 hours and had much better luck than my first go. It makes delicious pretzel bread!
Pretty solid results, made this 3 times, changed the size of the rolls, made different shapes, logs, twists, round. Taste and texture is good, tastes like real pretzel bread. Was happy with this recipe.
Very good!! Made sure the milk doesn’t overheat.
This is a fantastic recipe. We made it as written with 2 loaves yesterday and it was so good we made a double batch and turned it into a dozen burger-sized rolls. I considered reviewer notes that said to let rise 20 minutes once shaped. I didn’t go the whole 20 but I did wait to start the water boiling until I was done shaping, so they rose a bit while we waited. We had 6 on each baking sheet, baked 10 minutes at 400, then rotated the trays and baked 10 more minutes at 350. They were exactly 200* when they came out. They are not a well risen bread, but pretzel bread shouldn’t be. This recipe will be printed and put in my binder for frequent reference!
I doubled the recipe and it made great rolls! Substitute half white whole wheat flour for a healthy twist!
My friends and Classmates love the rolls. They are great with a sprinkle of salt after the egg wash.
I’m having trouble getting my dough to rise. I bought new yeast thinking that was the problem, I tried changing the temp of the milk and I also tried putting the dough in a warm place to rise instead of just on the kitchen counter but all to no avail. I finally just baked the ball off dough as it was and it was a wonderful bread but not the pretzel bread I was hoping for.
It was very good, but a bit too salty for my taste. Next time I’m only going to add in 1 tsp. of salt.
This is amazing! I’ve made it several times and it’s much easier than I ever expected pretzel bread to be. And you can get as creative as you like with the dough. LOVE.
I liked this, and I made pretzel buns for burgers when I did this, but it ended up making smaller bread than I expected.
These were easy to make and I thought they tasted like a pretzel. Even my husband said they were good, and he is VERY picky! Next time I make them I will reduce the baking soda in the water because I felt like the soda taste was a little too strong for me. Other than that, it’s a great recipe, thanks!
Awesome recipe…they look so good coming out. I sprinkled salt on top before baking. Delicious and will make again.