My lunches never include sandwiches. It’s leftovers, always. And I love it that way. But once in awhile, a sandwich craving will come over me. And I don’t know about you, but for me, a sandwich is all about the bread.
I’ve made Soft Pretzel Bites and Soft Seasoned Pretzels in the past. Both were praised by Mr. Prevention…me too! So, Pretzel Rolls were a no-brainer, must-make recipe. The perfect roll for a dolled up sandwich — a sandwich worthy of lunch! Or dinner 😉
2 3/4 cups bread flour
1 envelope quick rise yeast (2 1/4 tsp)
1 tsp fine salt
1 tsp granulated sugar
1 cup + 2 Tbsp water (125F to 130F)
8 cups water
1/4 cup baking soda
2 Tbsp granulated sugar
1 egg white, beaten (glaze)
In bowl of food processor, combine flour, yeast, salt, and 1 teaspoon sugar. Turn processor on to combine ingredients and slowly pour the hot water down the feed tube. Process until ball of dough forms; continue to process 1 minute to knead dough. Remove dough from workbowl and place in an oiled bowl, cover with plastic wrap, then a towel. Place in a draft-free place to double in size (20-60 minutes depending on what kind of yeast you used).
Punch down dough and cut into 8 equal pieces. Using your clean counter, cup your hand around one dough ball and using a circular motion, shape roll into a smooth ball. Place rolls on a parchment lined sheet pan; space evenly. Cover with towel and place in a draft-free location to double in size. Preheat oven to 375 F.
Bring water, baking soda, and 2 tablespoons sugar to a boil in a medium saucepan. Using a slotted spoon, one at a time, put the rolls in the boiling water for 30 seconds per side. Remove from water, drain, and place back on parchment paper.
Brush rolls with beaten egg white and sprinkle liberally with coarse salt. If desired, you can use a sharp knife or kitchen shears to snip an “X” on top of each roll (I didn’t make my Xs large enough). Bake in a 375F oven for about 25 minutes. Cool on a rack for 10 minutes before eating. Yield: 8 rolls.
Nutrition Information (per roll): 159 calories; 0.1 g. fat; 0 mg. cholesterol; 670 mg. sodium; 31.8 g. carbohydrate; 0 g. fiber; 6 g. protein
Result: These were soft, and like the perfect soft pretzel in roll form. They were simple to make, so long as you allow enough time for proofing 😉 I will definitely make these again. Enjoy![/print_this]
And finally, the sandwich.
I am anxious for a free evening to be spent making a healthy dinner and working out. This week has been so busy! Yesterday I was running on coffee, literally.
Question: What do you eat as a side with sandwiches?
I made a wonderful veggie side to go with these sandwiches. Stay tuned for the recipe!