Pretzel Rolls

One of our local specialty stores have some amazing sausage choices, including some awesome chicken sausages.  We usually eat them with normal white bread rolls but I decided to be adventurous and make pretzel rolls.  I'm a little scared of yeast breads and this one had an extra step.  What's the worst that could happen?  They don't turn out well and we use normal rolls... not the end of the world.

Plus, i've been slacking on my New Year's Resolution and this would get me closer. 

Pretzel Rolls:
(Tasty Kitchen)

1-½ cup Warm Water (110°F)
1 package (1/4 Oz. Packet) Active Dry Yeast (not Quick 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, To Sprinkle On Top

In the bowl of a stand mixer, combine the water and the yeast and let rest 5 minutes until foamy.

Add the sugar, flour, salt, and butter; mix with the dough hook until thoroughly combined. Cover with a towel and let rise in a warm place for 1 hour or until doubled in bulk. Punch down and turn out onto a lightly floured surface.

Line two sheet pans with parchment paper.

Cut the dough into 18 pieces (2 ounces each). To shape, 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 baking sheet pinched seam side down, with at least 1” between each roll. Cover with a towel and let rise in a warm place for 30 minutes until doubled.

Preheat oven to 425°F and place oven racks on the lowest and middle positions.

In a large saucepan, bring 2 quarts of water to a low boil. Add the baking soda and lower heat to a simmer. Put the rolls into the poaching liquid, seam side down. 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, seam side down. Repeat with the remaining rolls.

With a pastry brush, glaze each roll with the lightly beaten egg, making sure to coat all sides completely. Top each roll with a sprinkle of pretzel salt. With a sharp straight edged knife, cut a slash or “X” in the top of each roll.

Bake the rolls in the preheated oven for 15-20 minutes.

Basic Pizza Dough

I, along with the rest of the United States, love pizza.  We do order out for pizza a decent amount but we also love to have make your own pizza nights here at the house.  Basic pizza dough obviously makes great pizza but it also is great for making strombolis and calzones.

This recipe makes 2 balls of dough.  I like to go ahead and throw one in the freezer so i'm always prepared.  If you're cooking for one then cut the loaf into smaller pieces.

Pizza Dough:
(Martha Stewart's Baking Handbook)

1 cup warm water (110 degrees)
1/4 teaspoon sugar
1 envelope active dry yeast
2 3/4 cups unbleached flour
1 teaspoon table salt
1 1/2 tablespoons olive oil
Fine cornmeal, for dusting

In a small bowl , sprinkle the sugar and yeast in the warm water.  Mix with a fork and let sit for 5 minutes or until foamy.

In a food processor, pulse the flour and salt to combine.  Add the yeast water mixture and the olive oil; pulse until the mixture comes together but it still slightly sticky.  Turn the dough out onto a slightly floured work surface; kneed four or five times until a smooth ball forms.

Place dough ball into a slightly oiled bowl, smooth side up.  Cover with plastic wrap and let rise in a warm place for about 40 minutes, or until doubled in size.

Punch dough down, fold onto its self four or five times.  Place back in the bowl, smooth side up, and let rise for an additional 30-40 minutes.

Punch dough down again.  Turn out on a floured surface and divide the dough into 2 pieces.  Knead each piece of dough 4 or 5 ties and turn into a smooth ball.  If freezing, wrap the dough in plastic and let thaw in the refrigerator before using.  Otherwise roll out and top with your favorite toppings.

Roasted Brussels Sprouts with Bacon

I've never been a big fan of brussels sprouts but I've decided to try them again.  I also wanted to knock something off of my list of 2011 cooking resolutions.  I found a recipe from Ina Garten that looked fantastic, added bacon and garlic, and went to town.  They were really crisp on the outside and still tender on the inside.

Maybe brussels sprouts are back on the rotation.

Roasted Brussels Sprouts with Bacon:
(adapted from Ina Garten)

½ pounds Brussels Sprouts, cleaned and sliced in half
3 cloves garlic, pressed
½ cups Extra Virgin Olive Oil, Divided
2 slices bacon, chopped


Toss the Brussels sprouts, 3 pressed garlic cloves and 2 tablespoons olive oil.

Empty the contents into a ovenproof dish and roast at 350 degrees for 40 minutes.


In a skillet, add the bacon and cook until just crispy.

Add the Brussels sprouts and heat through for an additional 3 minutes. Remove from heat.