MAKING PRETZEL ROLLS

I was a pretzel roll virgin until trying one last week when we stopped for a bite to eat at Nadoz. Now I'm not particularly a fan of those big soft pretzels, but in roll form they are really yummy. So I figured why not try to make some myself?

This picture shows my first effort. The top is not as smooth as I'd have liked, so clearly I haven't yet perfected these (like I said, I was a PR virgin only last week!), but the taste and chewy texture are marvelous!  These will make a great addition to the bread tray at this year's Thanksgiving dinner.

Here's the process in making pretzel rolls.  The recipe I have only makes 8, so it was really no trouble.

PRETZEL ROLLS

(Printable Recipe)

 3/4 cup warm (80-90 degree) water 
1 tsp. salt

 2-1/2 tsp. brown sugar

 2 tsp. butter, melted

 2-1/4 cups + 1 Tbsp. bread flour

 2 tsp. active dry yeast.

 2 cups water

 2 Tbsp. baking soda

 1 egg white

Kosher or coarse sea salt for topping

Place the 3/4 c. water, salt, brown sugar, butter, flour and yeast into your bread machine pan fitted with the paddle, in that order (or in the order specified by your particular bread machine). Select the dough/pizza dough cycle and the small size loaf (1 lb.). Press start to mix, knead and rise.

When the cycle is completed, remove the dough and knead on a lightly floured surface for 2 minutes. Divide the dough into equal pieces and shape them how you like. Place them on a cookie sheet lined with parchment paper or a silpat. Cover them with a lightly oiled sheet of plastic wrap and let them rest for 30 minutes.

Preheat the oven to 425. Bring the 2 cups of water to a light rolling bowl on the stovetop. Stir in the baking soda. Carefully slide the pretzels/rolls one at a time. Leave the roll there about 45 seconds before flipping and boiling for 45 minutes on the other side. Pick them up with a slotted spatula and let the water drain that way or put them on a cooling rack.

After you have done that with all the rolls, place them on a parchment/silpat lined cookie sheet. Brush the tops of the rolls with the egg white and sprinkle them with kosher salt. Bake them for about 12-15 minutes or until they have turned golden brown.

Slather with butter and indulge!  You deserve it.

This post is linked with This Week's Cravings.

Sweet Potato Pecan Bread

I have been cooking and baking up a storm ever since the month began.  I think I've hit upon the PERFECT cranberry sauce recipe this year -- a new one, so I'm excited about that.  And I've been test-baking things for the bread tray that overflows every year on Thanksgiving Day. 

Since I grow my own sweet potatoes I always like to include a dish or two using them.  While we're on the subject, let me encourage all of you to grow these.  I use containers as I'm an avid patio gardener since it's the only place in our yard that gets a decent amount of sun.  You'll need to buy slips (or grow your own, but buying them is so much easier and gobs faster) and plant them in late June.  I used three square 14" containers that were easy to handle come harvest time.  I simply dragged them into the yard, turned them upside down, dumped out the dirt, and then scooped up the potatoes.



Here's the harvest from just one of the containers I grew.  It's well worth it for the fun and the excitement of the harvest (not to mention the fresher than fresh taste!)



I was in the mood for something sweet today so chose this recipe for Sweet Potato Pecan Bread.  I cut it in half in order to make just one loaf, but once I tasted it I was sorry I hadn't made two.

Redolent with sweet potatoes and pecans, this moist loaf would make a great beginning or ending to any day. Here's the recipe:

SWEET POTATO PECAN BREAD

2 1/3 cups sugar

2/3 cup water

2/3 cup oil

4 eggs, beaten

2 cups mashed sweet potatoes

(fresh is best but canned will do)

3 1/2 cups flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon cinnamon

1/2 teaspoon baking powder

1 cup coarsely chopped pecans

Glaze*

 

Preheat the oven to 350. Combine the sugar, water, oil, eggs, and sweet potatoes mix good. Add dry ingredients and mix to combine; add pecans and mix well. Divide the dough into 2 greased loaf pans. Bake at 350 for 50 minutes. Cool in pans before removing.

Source: Southern Chef in Louisiana





*The original recipe did not call for a glaze, but I thought it enhanced the loaf so I added my own:

1/2 cup sifted powdered sugar

1 T. cream

1/8 t. cinnamon

1/8 t. freshly grated nutmeg

Stir together until thoroughly blended and drizzle onto cooled loaf.