Heidi Rolls
How do you make pretzel-style rolls (Heidi rolls)?
Knead flour, yeast, water, sugar, and butter; let rise until doubled. Shape oval rolls, let them rise, and refrigerate for one hour to firm up. Poach the cold rolls for 30 seconds in boiling water with baking soda. Score the surface and bake immediately at 230°C for 15-20 minutes until golden.
Delicious rolls that are crunchy on the outside and super soft inside. They recall exquisite pretzels, with a slightly salty touch on the outside and a tasty semi-sweet flavor inside. Incredible for a different starter at parties or special events. With just a few steps, I assure you they will be a total success.
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Servings: For approx. 13 rolls
Ingredients
- 500 g type 0 wheat flour
- 10 g salt
- 15 g fresh brewer's yeast
- 30 g cane or white sugar
- 50 g plant-based butter at room temperature
- 250 ml water
- 1.5 liters plain water
- 40 g baking soda
Instructions
Sift the flour into a large bowl.
Add the fresh brewer's yeast and about 200 ml of the total water. Mix well until the flour has absorbed the water.
Add the sugar and mix.
Sprinkle in the salt and the remaining 50 ml of water. Knead for a few minutes.
Lastly, add the plant-based butter and mix until all the ingredients are well combined and you have a smooth dough.
Cover and let rest until the dough doubles in volume, about 2 to 3 hours at room temperature or in the turned-off oven with the light on.
After the resting time, place the dough on a work surface and, with the help of a kitchen scale, take small portions of about 65 g each.
Once all the dough has been divided into portions, take them one by one and fold each over itself, bringing each edge toward the center; gently rotate it with the palm of your hand until each one is smooth.
Shape them into ovals.
Place them on a baking sheet lined with parchment paper. Cover and let rest for 1 hour at room temperature. Then place them in the refrigerator and let rest for 1 more hour.
After that time, keep the dough in the refrigerator. Place 1.5 liters of water in a high-sided pot and bring it to a boil. When it reaches boiling point, add the baking soda.
Take the rolls out of the refrigerator and place 2 or 3 cold rolls at a time in the pot. Cook for 30 seconds, turning them gently.
Remove them and dry them gently. Once dry, place them on the baking sheet lined with parchment paper. Preheat the oven to 230°C (445°F).
Once the first cooking in the baking-soda water is done and all the rolls are ready, make a couple of cuts on the surface of each one.
Bake for 15-20 minutes, until nicely golden. Enjoy them on their own or with cheese, plant-based cold cuts, or whatever you like best. They are also delicious in a sweet version with jam and plant-based butter. Note: Once ready and cold, you can freeze them and take them out when needed, warming them for a few minutes in the oven so they taste freshly made.
Enjoy your meal!
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- 500 g type 0 wheat flour
- 10 g salt
- 15 g fresh brewer's yeast
- 30 g cane or white sugar
- 50 g plant-based butter at room temperature
- 250 ml water
- 1.5 liters plain water
- 40 g baking soda