Let me introduce you to Katherine Martinelli. I am honored to have her as my guest today here on my little ole’ blog! Katherine is one impressive lady to say the least. Her life is one I would love to be a part of! To be able to travel to different areas of the world, eat their food, photograph, and write…that would be my idea of a wonderful life! I want to thank Katherine for agreeing to share here today and I hope you will enjoy what she has in store! So, without further adieu…..Here’s Katherine!
I am so thrilled to be guest posting on The Life and Loves of Grumpy’s Honeybunch! I’ve made quite a few of Shelby’s recipes and they are all equally amazing!
Have you ever seen a recipe and said, “I need to make this now!”? Well, that’s exactly what happened when I saw a recipe for Pretzel Rolls on a blog. I stopped everything I was doing and immediately set to work making them. It didn’t matter that I had work to do, or that it would take an hour and a half for the dough to rise. I just had to have them. And since the ingredients are just milk, yeast, sugar, flour, salt, and butter I was set to go (if my pantry is low on any of those items I tend to freak out and stock up).
And have you ever started making a recipe and realized halfway through that there’s something off with it? Maybe it’s missing an ingredient, or an important instruction? Well, that’s also what happened here. Although I had already started, I switched gears and started following this much better recipe, with a number of alterations I had already accidentally made.
I was so happy I acted impulsively and made these pretzel rolls. Pretzel rolls, people! They taste like a soft pretzel but act as a dinner roll! They’re unusual and impressive and downright delicious. They take a little time and effort, between the rising time and the boiling then baking, but it’s worth it. Also, the rolls really are best fresh out of the oven and even though we ate them for breakfast the next day, even by then they could do with toasting. I froze the extras and can’t wait to pop them in the oven again!
Adapted from Stresscake
Yield: 18 rolls
For the Rolls:
1½ cups milk, warmed to 105-110F
2 teaspoons active dry yeast
2 teaspoons sugar
4½ cups all-purpose flour
2 teaspoons kosher salt
4 tablespoons (about 57 grams) unsalted butter, melted
1/4 cup baking soda
1 egg, lightly beaten
For the Rolls:
Combine the milk and the yeast in a large bowl (or the bowl of a stand mixer) and let rest 10 minutes until foamy. (If it does not foam then discard and start again with fresh yeast.)
Add the sugar, flour, salt, and melted butter and knead (or mix with the dough hook) until thoroughly combined, and the dough comes together and is rather silky – but not sticky – to the touch.
Cover with a dish towel and allow to rise in a warm place for 1 hour, or until doubled in bulk. Punch down and turn onto a lightly floured surface. Line two sheet pans with parchment paper or Silpat mats.
Cut the dough into 18 even pieces. Shape into smooth dough balls. Space evenly on the prepared sheet pans, leaving at least 1-inch between each roll. Cover with a tea towel or a light film of plastic wrap and let rise in a warm place for 30 minutes until doubled. Meanwhile, preheat the oven to 425°F.
In a large pot, bring 2 quarts of water to a low boil. Add the baking soda and lower heat to a simmer. Carefully slip the rolls, a few at a time, into the poaching liquid. Poach for 30 seconds then carefully turn the roll over in the liquid. Poach other side for 30 seconds then remove with a slotted spoon to the same prepared sheet pans. Repeat with the remaining rolls, leaving at least 1-inch between rolls for baking.
With a pastry brush, glaze each roll completely with the lightly beaten egg making sure to coat all sides completely. Top each roll with a sprinkle of coarse salt. With a sharp, straight knife, cut a slash or “X” in the top of each roll.
Bake the rolls for 15 to 20 minutes, rotating the pans halfway through for even browning. Allow to cool slightly before serving.