I officially lived in New York for 8 years. Sensational. This feels like an eternity. Just about my adult life has been spent here and if I like many things about it, I think the next year or two, my family can be ready to venture out on somewhere a little easier. Living in New York, as wonderful as it can be, is really hard sometimes (especially with a baby!) What toughened me and made me the great person I am, does not seem quite as attractive as a parent with (hopefully one day more) children.
until this year, one of the things I missed most in life is Midwest summer grilling. Lazing on the back porch- burgers, brats, corn on the cob and all the food cooking-out I like. But- can you believe that the new apartment we moved into last fall has a rear patio? It has a grill and we ordered patio furniture, and my neighbors upstairs are even put a children's pool and baby swing there! Once we get all situated- we can actually get to enjoy a slice of what I am nostalgic.
The idea of grilling summer was giving me lots of ideas for recipes fabulous summer starting with these Buns Pretzel. I recently had an amazing burger with lots of mustard and cheese sauce of beer on a salted pretzel bun and I dreamed since. These rolls taste like my favorite soft pretzels and panic and are SO good with a burger! I got it yesterday for lunch with a veggie burger and it was to die. The rest will be used this weekend for our first cook-out!
Overall, these rolls are fairly easy to do, it is a paste in a simple yeast, formed in rolls that are boiled in a soda solution that helps them give their dark color and soft texture pretzel . These would also wonder hotdog buns / bratwurst (just shaped a little differently of course!)
NYC- I'm giving you a chance to make my toast was really dreams do not let me down! :)
- 1 (1/4-ounce) dry yeast envelope or active instant (2¼ teaspoons)
- 2¾ cups bread flour, plus more for dusting the work surface
- 2 tablespoons sugar
- 1 teaspoon coarse salt, and more for watering
- 1 cup of hot water
- t vegetable oil (for coating the tank)
- 1 egg, beaten
- 6 cups water
- ¼ cup of baking soda
- in the bowl of your electric mixer (fitted with a dough hook,) combine the flour, sugar, salt and yeast. Mix well.
- Add hot water and turn on the mixer at low speed to combine the first, then the middle for 7-8 minutes until the dough is smooth and elastic.
- Transfer to oiled bowl and cover with a clean, damp cloth. Proof in a warm place for 30-35 minutes or until doubled in size. (While the dough is rising, a baking sheet with parchment, lightly spray and set aside.)
- When the dough is revealed, Turn it out onto a lightly floured surface and punch down . Divide the dough into 6 equal portions and shape into rolls. (You can weigh the parties to ensure that they are still, I'll do it next time.)
- Place the rolls on the baking sheet and cover with damp cloth again, proofing in a warm place for 15-20 minutes. Meanwhile boil the 6 cups water and slowly add the baking soda.
- gently place the soundproofed rolls in the baking soda solution, one at a time-a minute on each side, using a slotted spoon to place each boiled roll on the prepared cookie sheet.
- When all the rolls are boiled, brush them with beaten egg and sprinkle generously with coarse salt. Use a sharp knife to cut an X in the top of each.
- Bake at 425F for 10-12 minutes or until dark golden brown. Serve warm or toasted