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Baking recipe · from the recipe book

Buttermilk Cheddar Oat-Crusted Pretzel Rolls

Tender, tangy buttermilk crumb laced with sharp cheddar and thyme sits under a chewy, deep-brown pretzel crust coated in toasty oats and crisp baked cheese.

Buttermilk Cheddar Oat-Crusted Pretzel Rolls

Ingredients

  • 4¾ cups600 gAll-purpose flour
  • 1½ cups (350 ml)380 gButtermilk, low-fatwarmed to about 100°F (38°C)
  • 3⅓ cups800 gWaterfor the bath
  • 1 packet7 gInstant yeast
  • 1¾ tsp10 gSalt
  • 1 tbsp20 gHoney
  • 2 tbsp30 gUnsalted buttersoftened
  • 1 tbsp15 gYellow mustard
  • 2 tsp2 gDried thyme
  • 1⅔ cups shredded180 gCheddar cheesedivided: 110 g cut into small cubes, 70 g shredded
  • ⅔ cup50 gOld-fashioned rolled oats
  • 3 tbsp40 gBaking soda
  • 1 large50 gEggsbeaten

Steps

  1. Prep first: warm the buttermilk gently (it may look slightly separated, which is fine). Cut 110 g of the cheddar into small cubes and shred the remaining 70 g. Put the oats in a shallow dish.
  2. In a large bowl, whisk the all-purpose flour, instant yeast, salt and dried thyme.
  3. Add the warm buttermilk, honey, mustard and softened butter. Mix into a shaggy dough; the buttermilk gives about 63% liquid to flour (roughly 57% hydration from its water) and 1.7% salt.
  4. Knead 8–10 minutes until smooth and elastic, then knead in the cheddar cubes until evenly spread.
  5. Cover and let rise at about 75°F (24°C) for 60–80 minutes, until doubled in size.
  6. Line two baking sheets with parchment. Divide the dough into 12 equal pieces and shape each into a tight ball, pinching the seam underneath.
  7. Cover and proof 25–30 minutes at about 75°F (24°C), until puffy and the dough springs back slowly when poked. Meanwhile, preheat the oven to 425°F (220°C).
  8. In a medium saucepan, bring the bath water to a boil, then carefully stir in the baking soda (it will foam) and lower to a steady simmer.
  9. Simmer 2 rolls at a time, seam side up, 30 seconds per side. Lift out with a slotted spoon, drain briefly, then press the tops into the oats and set seam side down on the sheets.
  10. Brush the oat-topped rolls with the beaten egg, cut a shallow X in each, and pile the shredded cheddar on top.
  11. Bake 16–20 minutes, rotating the pans halfway, until deep brown and the centers read 190°F (88°C).
  12. Cool the rolls on a rack at least 20 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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