I don’t mind posting about things that fail. Especially when it can help someone else out. So, for the love of Pete people, keep your knives sharp! Take it from me.
Back story: This week my husband and I ran away to Maine for a couple of days.
When we got there, we were tired and more than a little hungry after the 4-hour drive. So we went into the first restaurant we found. And it was a very odd little place. It was a clean-hole-in-the-wall-covered-with-murals.
And the only thing on the menu was burgers, chicken, and a whole lot of variations on fried potatoes.
Which actually heartened me, I figured if that was all that was on the menu they most know what they’re doing.
Oh, how right I was.
I ordered a barbecue chicken sandwich with green chilies, and it was beyond delicious. The only complaint I had (and I use that term very loosely) was that the (amazing) homemade barbecue sauce made the bun soggy.
Which made me want to make the sandwich, but with heartier bread.
“Ah, ha!” I thought. “Pretzel rolls would be perfect!”
I love me some pretzel rolls, and I’ve made them several times – but I neglected my own notes.
“Make an ‘x’ with a sharp knife.”
Yup. That’s what it said in my notebook where I jot down notes on recipes. But when the time came to do that, I didn’t.
My super sharp ceramic knives are fragile, and I store them in a box. A box on the bottom shelf. And I was feeling lazy and my back was sore.
“Oh, please. Your everyday chef’s knife (that needs to be sharpened) will be fine,” I said to myself.
Well, it wasn’t. It didn’t make a deep enough “x” in the soft dough, so I did it again after I boiled them (?) and then they didn’t rise. Boneheaded move. Rookie mistake.
So, follow the instructions from “Smart Launie” as opposed to “Lazy Launie.”
Either way though, you’ll love the rolls. They’re fantastic. And if you have some blackening seasoning, green chilies, barbecue sauce and some cheese along with a chicken breast – this will make you a meal that you’ll swoon over.
Pretzel Rolls
Makes 6.
Ingredients:
- 1 cup warm water (105F-115F)
- 1 packet yeast (2 ¼ teaspoons)
- 1 tablespoon granulated sugar
- 2 ¾ cup bread flour + more for dusting
- 1 teaspoon kosher salt
- Olive oil
- ¼ cup baking soda
- 1 egg white, beaten
- Sea salt, crushed
Instructions:
Preheat oven to 425F.
Combine water, yeast and sugar in a medium bowl. Let sit for 5 minutes, so that the yeast foams.
In a food processor fitted with a metal blade, pulse together the flour and salt. Pour in the yeast mixture and process until it forms a ball, about 15-20 seconds.
Spread flour on a flat work surface and knead the dough until smooth, about 3-5 minutes.
Grease a large bowl with olive oil.
Roll the dough in the bowl, so that it’s covered in oil.
Cover with plastic wrap and let rise for 35 minutes, or until doubled.
Punch the dough down, and divide into 6 balls. Place on parchment paper or baking mat, and cover with plastic wrap.
Let rise for 15-20 minutes, or until dough has doubled in size.
While the dough is rising, bring a large pot of water to a boil.
When the dough is ready to be boiled, cut a large “x” onto the top with a very sharp knife.
Add the baking soda to the water. (It’s going to foam up, so don’t let that surprise you.)
Gently drop the rolls into the water and boil for 1 minutes. (Note: If you have a “spider” it’s easy to place the roll on that and lower it into the water. No chance for splatter!)
Remove the rolls from the water and place on parchment while cooking the rest.
Once the rolls are done, place on a cookie sheet and sprinkle with crushed sea salt.
Let cool on wire rack.
Use them for sandwiches, as a snack, as even more of a snack, and more sandwiches. If you’re not going to eat them the same day, freeze them in a resealable bag.
(Photos by Launie K.)
