I love baking, and for some reason I bake more in the fall and winter. Although it doesn’t feel like fall with the warm temperatures, my internal clock must know. I decided to make pretzel rolls to use for turkey sandwiches, complete with gouda cheese and honey mustard. They were so warm and delicious that I had to share this recipe with you.

INGREDIENTS
1 1/2 cups Milk, lukewarm
1 package Active Dry Yeast
2 Tbsp Confectioners Sugar
4 Tbsp Butter, melted
1 tsp Salt
3 ½ cups Flour
2 cups Water, hot
2 Tbsp Baking Soda
Coarse Sea Salt

METHOD
Line your baking sheets with parchment paper or use a silpat (if you don’t have either of these items, you can lightly grease your baking sheet).
Set aside.
In a large bowl, mix the yeast into the warm milk, allow to sit for about 3 minutes, to activate.
Add the confectioners sugar and the melted butter. Mix to combine.
Add the flour and salt.
Mix with a wooden spoon or if you’re using your electric mixer, use the hook attachment.
Knead the dough for about 5 minutes (I like to use my hands to knead).
Place dough in a greased bowl and cover with plastic wrap.
Allow to rise for 30 minutes.
Preheat oven to 425F degrees.
Turn the dough out onto your floured surface.
With a sharp knife, cut into 6 equal pieces.
This measurement does not have to be exact; the size of the rolls is up to you.
Before you start to form your rolls, place the hot water and baking soda into a shallow bowl.
Mix the baking soda to dissolve, and set aside.
Using a slotted spoon or spatula, dip each roll into the baking soda and water very quickly.
Place on your prepared baking sheet, and sprinkle with sea salt.
Continue until you have done all the rolls.
Bake for 10 minutes, or until light golden brown and puffed.
Set aside to cool.

NOTE: I found that the pretzel rolls don’t really keep well. Once they’re sealed up in either a plastic container or plastic bag, the salt will begin to melt. The pretzels become soft. I didn’t try freezing them, but I do think that’s what I’ll do next time.

INGREDIENTS
1 Tablespoon white sugar
1 cup warm water
1 package active dry yeast (or 2 1/4 teaspoons)
1 teaspoon salt
2 Tablespoons butter, softened
2 Tablespoons fresh rosemary, chopped
1 teaspoon Italian seasoning
3 cups bread flour
1 Tablespoon olive oil
1 egg, beaten (optional)

METHOD
Dissolve the sugar in warm water in a medium bowl. Add the yeast and stir. When yeast is bubbly, add in the salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups of the flour. Gradually add remaining flour to form the dough, and knead for about 10 minutes.

Rub the inside of a large bowl with the olive oil. Place dough in the bowl and cover. Put in a warm location and allow to rise for 1 hour.

Punch down dough, and divide in half. Line a baking sheet with lightly greased parchment paper or you can use a silpat. Shape dough into 2 loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.

Halfway through the rising process be sure to preheat oven to 375 degrees.

Brush loaves with egg, if desired (this will create a pleasing color and shine effect). Bake for approximately 18 minutes in the preheated oven, or until golden brown.