Thursday, January 5, 2017
Ham and Cheese Pretzel Rolls
2 Tbsp. packed brown sugar
1 cup milk
2 1/2 to 3 cups flour
2 1/4 tsp. dry yeast (or one package)
1/2 cup left over ham (chopped)
1/2 cup left over cheese like mozzarella, Gruyere, (grated or chopped small)
6 cups water
4 tsp. baking soda
4 Tbsp. butter, melted
1-2 Tbsp. kosher salt
Mix the brown sugar, milk, flour, and yeast together to form a soft dough. Knead for a few minutes until it all comes together. Place in a greased bowl and allow to rise for 2 hours until dough has doubled in size.
On a floured surface, roll dough out into a large rectangle. Cut the dough into squares about 4 inches by 4 inches. Place ham and cheese inside each square and fold in the bottom and top side first, then the sides. Place on a greased cookie sheet with the seam side down. Cover with a cloth and allow to rise for another 30 minutes.
Preheat your oven to 400 degrees. Bring six cups of water to boil, add the baking soda and then reduce to medium low so it is at a simmer. Place four- five of the ham rolls into the water for 20 seconds on each side. They are hard to flip so do the best you can.
Brush butter and sprinkle kosher salt onto the rolls. Bake the rolls at 400 degrees for 15 minutes.