My passion and love for cooking has not ceased, as it might seem from my lack in postings. Years, really? Has it been years since I have posted on my beloved cooking blog that now seems like an old friend I am just passing by to visit? When life blessedly gave me child #2 I found little time to do anything else but care for my two littles, my house, myself and my husband. Which, let's be honest, consisted of finding great hiding and "shoving" spots for the toys and yarn that always seem to be scattered about my house. And as for me, occasionally throwing a bra on and maybe some workout pants in exchange for the usual pajama pants I wear around the house. Oh yes, and Micah! My dear Micah, a quick and yet meaningful pleasantry always suffices, "how was your day honey? Good? Oh that sounds lovely, excuse me while I go and retrieve the book that Oliver threw down the toilet, could you try to get out the pen marks that Oliver made on the couch? Oh and Ollie's poopy! Could you get on that?".
With the constant chaos and change that comes with two children and an entrepreneurial husband, I try to keep one thing a comforting constant. Something that at the end of a chaotic and stressful day dealing with a 21 month old who is pushing the limits of tantrum throwing and a helpful 4 year old who I am striving to give as much attention to as I possibly can amidst the screams of my award winning tantrum thrower. One constant that washes away the stresses and bad moments of the day, one constant where we can come together as a family and think and talk about the good from the day. That constant is dinner. And let me tell you, I love dinner. Let's be honest, I just flat out love food.
So for last nights dinner on the menu was hamburgers served on homemade pretzel buns with a healthy slathering of honey chipotle butter with baked sweet potato fries. I cooked, Micah played with the kids, he occasionally popped in the kitchen to lend me a helping hand. Yes, these are the constant moments that make this wonderful, tantrum throwing, sleepless, stressful, (did I say sleepless??) whirlwind stage of life magical and delicious.
What is more delicious than those moments, however, are quite possibly these pretzel rolls, or buns as we made them. They are so incredibly easy and I hope you get a chance to make them part of your dinner moments, everyone will love you for them :)
Recipe originally found here.
Salted Pretzel Rolls
Yield: 8 large rolls
Prep Time: 20 minutes (plus 1 1/2 hours rise time)
Cook Time: 15-20 minutes
Make the rolls smaller if you just want to use them as small dinner rolls.
ingredients:
1 ½ cup warm water (110°F)
1 package active dry yeast (not instant rise yeast)
2 teaspoons sugar
4-½ cups unbleached all-purpose Flour
2 teaspoons Kosher salt
4 tablespoons unsalted Butter, melted
¼ cups baking soda
1 whole egg, lightly beaten
Pretzel Salt, for sprinkling
1 package active dry yeast (not instant rise yeast)
2 teaspoons sugar
4-½ cups unbleached all-purpose Flour
2 teaspoons Kosher salt
4 tablespoons unsalted Butter, melted
¼ cups baking soda
1 whole egg, lightly beaten
Pretzel Salt, for sprinkling
directions:
In the bowl of your stand mixer (fitted with the dough hook attachment), add the water, yeast, and sugar. Stir and let rest 5-10 minutes until foamy (mine didn't look all that foamy but still turned out).
Add the flour, salt, and melted butter and mix using the dough hook until combined well. Cover with a plastic wrap (or a towel) and allow to rise in a warm place for 1 hour or until doubled in bulk. Punch the dough down and turn it onto a lightly floured clean surface.
Line 1 large sheet pan with parchment paper and set aside. Cut the dough into 8 pieces (4 1/2 - 5 ounces each). To shape the dough "take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand."
Place the ball on the prepared baking sheet pinched seam side down, with at least 1” between each roll. I like to stagger mine: 2 rolls side by side, then one down one row but between the two in the top row... Then 2 more side by side, followed by one down a row but between the 2 in the top row... etc (this will fit all 8 on one cookie sheet). Cover with a towel and allow to rest in a warm place for 30 minutes until they rise & double. Preheat oven to 425°F and place oven rack in the middle position. In a large saucepan, bring 2 quarts of water to a low boil. Remove from heat and slowly add the baking soda (I dumped mine in and it boiled up and overflowed all over my stove - lesson learned! hah) place back on heat and lower to a simmer.
Place 2-3 of the rolls at a time into the poaching liquid, seam side down. Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds. Remove with a slotted spoon to the same prepared sheet pan, seam side down. Repeat with the remaining rolls.
Using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely & then sprinkle each roll with a little pretzel salt. Using a sharp straight edged knife, cut a slash (or 2) -or- an “X” shape in the top of each roll. Bake the rolls in the preheated oven for 15-20 minutes. Serve hot!
