Thanks to a pretzel baking mix, it's easier than ever to make these too-cute festive rolls, which are delicious served warm or at room temperature.
Here’s our delicious recipe:
1/4 cup *Dijon mustard *
1/4 cup reduced-fat mayonnaise
1 1/2 Tbs. pure maple syrup
2 tsp. minced fresh rosemary
1 (16.5 oz.) pkg. pretzel baking mix, like Fleischmann’s*
12 pecan halves
In bowl, mix first 4 ingredients; set aside. Prepare pretzel mix as package directs to make dough. Place dough in greased bowl; cover with plastic. Let rise 25 min.
Divide dough in 12 equal pieces; roll pieces into 16" log. Shape each log into pumpkin as shown at right.
Boil pumpkins as pretzel mix package directs 30 sec., turning once. (For bread dough use 6 cups water and 1/4 cup baking soda.) Transfer to greased baking sheet; sprinkle with pretzel or coarse salt. Insert pecans in center of rolls. Bake at 400°F for 8 min. or until golden. Serve with dip.
Active time: 20 min.
Total time: 50 min.
Per serving: Cal. 165 Pro. 3g Carb. 27g Fiber 1g Sug. 5g
Chol. 0mg Sod. 595mg Total fat: 5g Sat. 1g Trans. 0g
For perfect pumpkin shapes—do this!
Once the prepared dough is rolled into logs, it’s a cinch to create pumpkins. To do: Create a loop in the middle of the log with both ends loose, then wrap each end around the inside of the loop (forming a wreath-like shape) and tuck the ends under. As the pretzels cook, they will rise and puff up into little pumpkins.
*Can’t find pretzel mix? Use 1 lb. frozen bread dough. Thaw, cut into 12 equal pieces, then shape into pumpkins and continue with recipe as instructed in step 3.
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