There are some occasions. Some extenuating circumstances. In which I squeal when I take things out of the oven.
Some may tell you that these squeals are actually pterodactyl-like. They may even classify them as shrieks.
They are lying. Don’t listen to them.
They are actually cute. And endearing. They will make you love me.
Yup. That’s my story and I’m sticking to it.
I try to only squeal for the really good stuff though. So that Sophie, Adam, and Anu (the newest addition to the Eats Well With Others household!) will know when to come running.
I wouldn’t want to the be the girl who squealed wolf, after all.
When these pretzel rolls came out of the oven. They were so cute. So perfect in every way.
That I almost didn’t squeal.
I almost tried to cover my tracks. I almost Lysol-ed the entire kitchen. I almost practiced my shocked and appalled voice. (Who? Baking? Me? I would NEVER.)
Then Pavlov got the best of me.
I couldn’t help myself. I squealed. And simultaneously, every door in my apartment opened. In poured Adam, Sophie, Anu, Anu’s parents who were in for the day, and my friend Alex who lives a few floors away but has somehow trained his hearing to be able to discern my squeals amidst the roar of the construction that begins at 8AM every day. Outside my window. Including Saturdays. Nothing is sacred.
Except for these rolls. I have placed them on a pedestal. Built a shrine.
It’s right next to the shrine I built for brie-stuffed turkey burgers. Which have also managed to blow my mind this week.
And to think the neighbors have only dropped by a handful of times to inquire about the flying reptiles that they insist I’m harboring over here. I figure as long as I keep that number less than the number of fingers and toes I have. They won’t hate me. Much.
I also just want to say, before the recipes, that last night I had an awesome dinner with Sophia of Burp and Slurp, Mari of Namaste Mari, and their friends, Alda and Gigi, respectively. Spending time with these girls never fails to make me happy. Good times.
Homemade Pretzel Rolls
Makes 8, adapted from She Simmers
6 fl. oz lukewarm water
10 g active dry yeast
4 fl. oz lukewarm milk (I used almond milk)
80 g brown sugar
4 g salt
24 g butter, melted
480 g bread flour, plus more if necessary
6 cups water
1/2 cup baking soda
toppings, such as sesame seeds, salt, poppy seeds, dried onions, cinnamon sugar
1. In the bowl of a stand mixer or mixing bowl, combine 4 oz. lukewarm water, yeast, and a pinch of sugar. Mix together and let sit until foaming.
2. Add the rest of the water, the milk, brown sugar, and butter. Mix with the dough hook if you are using a stand mixer or with a spoon if you are not. Slowly add in the flour and mix or knead until you get a smooth, non-sticky dough. Add more flour if necessary, one tbsp at a time. I added about 1/4 cup more of flour. This should take 6-8 minutes with a stand mixer and 12-15 if kneading by hand.
3. Form the dough into a large ball, cover with a damp towel and let rest for fifteen minutes.
4. Cut the dough into 8 equal pieces and form each into a ball. Let them sit on baking pans lined with parchment paper, covered with a damp cloth, to rise for a half hour. Once the dough has risen, preheat the oven to 400 degrees.
5. Put 6 cups of water in a pot and bring to a boil. Once it is boiling, add in the baking soda. It will foam. You will think it is going to explode. Be calm.
6. Gently lift each piece of dough, trying to preserve it’s shape and drop it into the boiling water, pretty side down. Boil for 20 seconds on each side, then remove with a slotted spoon and put it back on the parchment paper. With a sharp knife or dough slasher, cut crosses on the top of each roll, going about a quarter inch deep. Sprinkle the top of the buns with the toppings of your choice. I chose sesame seeds but next time I would go with some pretzel salt. Although Adam is voting for cinnamon sugar. Burgers and cinnamon sugar pretzel rolls? I think not.
7. Place the pan in the middle of the oven. Bake for 20-30 minutes (mine took 20 minutes), or until the buns develop a dark caramel color on the outside.
8. Let cool on a cooling rack before eating.
Turkey Burgers Filled with Brie and Granny Smith Apples
Serves 4, adapted from Bobby Flay
1 1/4 lb ground turkey
4 (1/2-inch) cubes of brie
salt and pepper
1 large granny smith apple, cored and finely sliced
1. Shape the turkey into 4 round patties. Make a small indentation in the center of each. Stuff a brie cube into it and then cover it with the rest of the meat. Season both sides with salt and pepper.
2. On a preheated grill, George Foreman, or preheated pan on your stove, cook the burgers until they are white all the way through.
3. Split whatever bread you are using. Place some apple slices on the bottom of it. Flay has you grill the apple slices but reviewers said they thought it was better with crunch. So I listened. Place a burger on top. Add arugula on top of that if you don’t forget, like some of us do. Top with the other half of your roll. Enjoy.
Burger Rating: 4/4 stars. Although I would say this burger is kind of cheating the system. It is stuffed with brie. Did I mention that? Enough said.
I am submitting this to Souper Sundays over at Kahakai Kitchen, this month’s Burger Club over at Cinnamon Spice and Everything Nice, this week’s BSI hosted over at Debbi Does Dinner, Two For Tuesdays, and Yeastspotting!