Pretzel Rolls

Apr 5th
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I’ve been seeing these little rolls in all of the restaurants I’ve been in lately. I love soft pretzels. I was a little intimidated on trying this recipe, but it was so easy, and they’re so delicious on their own, or with pulled pork, or hamburgers.  You could even make them smaller and dip into a mustard sauce for a fabulous appetizer, or serve alongside a nice salad. I encourage you to not be intimidated and try these babies this weekend, you’ll be glad you did!

We ventured out this last week, with out best friends to Cottonwood, Arizona for wine tasting. We started out in Cornville, Arizona, for five different tastings at three different vineyards. If you can believe it, I have never experienced this before. We went to Napa in 1990, but I was pregnant with Morgan, and couldn’t partake in the tastings. I sure enjoyed the culinary delights though! So, this time I took full advantage of trying everything. My favorite was actually a wine that I tried at Javelina Leap, a 2012 Zinfandel. I really don’t know that much about wine, and would love to learn. I actually thought a Zinfandel was only a sweet pink wine, but boy was I wrong. I ended up buying a bottle of some of the best wine I’ve ever had, it had a hint of white pepper in it. Who would of thought Arizona could have great wine. This was my favorite winery and is named after the wild Javeline (hav-a-leena, resembling a wild boar) that inhabits the area. The vineyard sits at 3800 and 4200 feet above sea level in Arizona and share the same latitude as some of the most famous wine destinations in the world. Hot days, cold nights and steep volcanic slopes are producing superlative wines with armoas and flavors that are a true expression of the Arizona terroir. Have any of you been to any wine tastings and where? I would love to hear from you, to know what your favorite wine is, and what your favorite winery is? Thanks for reading, all my best, love, Stacey

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Pretzel Rolls

Ingredients:

Recipe by Fleishmann's Yeast

Makes 8 rolls

For the Dough:
• 1 cup whole milk
• 2 Tbs. butter
• 2 Tbs. brown sugar
• 1 envelope Fleishmann's rapid rise yeast
• 2 tsp. salt
• 3 cups all-purpose flour

For the Boiling Solution:
• 3 quarts water
• 3/4 cup baking soda

For the egg wash:
• 1 egg beaten
• 1 tsp. water

Optional: sprinkle with salt


Directions:

1. Heat milk and butter until warm; the butter will not completely melt. Combine with undissolved yeast and brown sugar in a large mixing bowl. Stir in salt and 2 cups flour, beat for 3 minutes, Gradually add enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size.

2. Preheat oven to 400 degrees F

3. Combine boiling solution and bring to a boil. Punch dough down and divide into eight little pieces. Form each piece into eight tight, smooth balls. Boil each ball in the solution for 2 minutes, turning after 1 minute. Remove rolls from pot using a slotted spoon and place on a greased baking sheet.

4. Brush each roll with egg wash and cut a cross in the tops. Bake for 15 minutes then reduce the temperature to 350 degrees F and bake an additional 10 to 12 minutes or until the rolls are evenly browned. Remove from pan and cool on a wire rack.

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