I hope everyone had a great weekend and a great St. Patrick’s Day. It was a great long weekend for us. My husband took a half day on Friday, so we spent the afternoon at a museum and exploring parts of Denver. On Saturday morning we stumbled upon a St. Patrick’s Day parade, which made for a fun activity. Then, Sunday we went hiking. It was the perfect weather for our 5+ mile hike in the foothills near Fort Collins. Now it is back to real life….spring break is over.
Real life, means I have to have a meal plan ready for the week. Last week it included these rolls, they might have to be made again soon. This recipe has been floating around Pinterest for awhile. When I made Beer Cheese Soup, I knew these would pair perfectly with it. A big soft pretzel with a cheddar soup? Kind of a no brainer! The whole family loved them. I was a little nervous for my husbands reaction, because they are a little outside the box. But he loved them. He kind of hoarded them and made sure there were enough for each bowl of soup he was having leftover. Plus, they were surprisingly easy!
For this and other great recipes go to Dinners, Dishes, and Desserts
Chocolate Peanut Butter Oatmeal – a hearty, delicious, but still good for you oatmeal!
Grilled Margherita Pizza – Spring is here, grilling season is on the way. Grilling pizza is such a fun dinner!
Cherry Limeade Cocktail – A grown up version of a cherry limeade from Sonic!
Summer Slaw – Can you tell I am ready for spring? This coleslaw is vinegar based, so healthy and no mayo!
S’mores Bars – A favorite summer time treat in a bar form you can make year round!
From My Life as a Mrs
1 ½ cup warm water
2 1/4 tsp active yeast
2 tsp sugar
4 ½ cups flour
2 tsp salt
4 Tbls butter, melted
¼ cups baking soda
1 egg, lightly beaten
Pretzel Salt, for sprinkling
Combine water, yeast, and sugar in the bowl of an electric mixer. Let rest 5-10 minutes until foamy. Add flour, salt, and butter. Using the dough hook attachment, mix until well combined. Remove bowl from mixer, cover with towe. and let rise for about and hour, or until doubled in size. Punch down and turn onto floured surface. Cut the dough into 8 pieces. To shape the dough “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 a lined baking sheet pinched seam side down, with at least 1” between each roll. Cover with a towel and let rest for 30 minutes.
Preheat oven to 425 degrees. In a large saucepan, bring 2 quarts of water to a boil. Slowly add the baking soda reduce heat to low. Place 2-3 of the rolls at a time in water, seam side down. Cook for 30 seconds, turn roll over, and cook for another 30 seconds. Remove, draining the water. Place back on sheet pan, seam side down. Repeat boiling the dough with the remaining rolls.
Brush each roll with the beaten egg, then sprinkle with pretzel salt. Using a sharp knife, 2 slash marks in the top of each roll. Bake for 15-20 minutes, until golden brown. Serve immediately.