Bread Archives - Page 34 of 46 - Garden Seeds and Honey Bees

Pretzel Bites and Nacho Cheese Dip

Pretzel Dough

*2 cups Milk, warmed (110*F.)
*1 1/2 tablespoons Instant Dry Yeast
*8 tablespoons Brown Sugar
*4 tablespoons Butter, melted
*4 1/2 cups All-purpose Flour
*2 teaspoons Sea Salt

Ingredients: Pretzel Water Bath

*3 cups warm Water
*1/2 cup Baking Soda

Pretzel Toppings:

*8 tablespoons Butter
*Coarse Salt

In a mixing bowl add your two cups of warmed milk, 2 of the 8 tablespoons of the brown sugar and add the yeast and set aside until bubbly.

Add 1/2 cup flour to the yeast milk mixture (this is for coating before adding the melted butter.) Add the melted butter, 6 tablespoons brown sugar, sea salt and flour.

Knead in a stand mixer (if desired) on medium speed with dough hook for 5-8 minutes or knead by hand until smooth and the dough springs back when pressed.

Cover dough with a slightly damp flour towel and let dough rise 45 minutes or until double in bulk.

Divide the dough into 12 dough pieces and roll each piece into thin layer like you would sweet rolls and in as much of a square shape as possible and cut into 1 1/2 inch pieces.

In a stainless steel stock pot add the water and soda and heat on medium heat until bath is warm and using a slotted spoon or I like the spider skimmer utensil dipping about 10 of the cut 1 1/2 dough pieces. For a few seconds then remove and place on a cooling rack to drain with a cookie sheet below rack. Then on a Silpat covered 1/2 baking sheet place pretzel dough pieces an inch or so apart and sprinkle with coarse Salt.

In a pre- heated oven 450*F. bake pretzel bites for 6-10 minutes or until a golden brown.

After baking, and the pretzels are still warm, baste pretzels with the melted butter.

Allow to cool and enjoy!

Also make the below Nacho Cheese Dip below for dipping pretzels.

Pretzel recipe adapted from Midget Momma

Nacho Cheese Dip

*3 cups Extra Sharp Cheddar Cheese, freshly grated
*2 cups Pepper Jack Cheese, freshly grated
*1 can (12 ounces) Evaporated Milk (I used the whole can) or add as needed
*2 teaspoons Red Hot Sauce (like Frank’s), to taste
*1/3 cup chopped, bottled Fire Roasted Peppers
*2-4 tablespoons bottled Jalapeño Peppers, chopped
*1/4 teaspoon Onion Powder
*1/4 teaspoon Garlic Powder
*Salt to taste

In a sauce pan on medium-low heat, add the milk, slowly adding the grated cheese , warm until cheese is melted.

Add the remaining ingredients and combine or stir until creamy texture. Remove from heat and serve. (You can keep in a crock pot on warm until ready to serve.)

Hint: Do not over cook or use to high of heat or the Dip will clump together.

Refrigerate any leftover nacho cheese Dip.

Also see Football Party Food and for more ideas Football Party

Enjoy!

Jacque and Lindy

My Nana made these rolls and we adjusted the recipe to fit the way we make bread rolls nowadays. They are very soft and just the right amount of sweet. We hope you enjoy them. We made them for our New Year’s Party bringing a little bit of our past to help us move onto the future.

Orange or Cinnamon Nana’s Bread Rolls

*1/2 cup cooked and Mashed Potatoes, use a ricer to make smooth
*1 cup Potato Water, warm
*2 1/4 teaspoons Instant Yeast
*2 tablespoons Sugar
*1 cup warm milk, scald milk if desired and cool
*2 tablespoons Butter or Shortening, melted
*1 1/2 teaspoons Sea Salt
*4 cups Flour, adjust as needed
*1 Egg, room temperature, beaten

In a small bowl add warm potato water with yeast and a pinch of sugar, let sit until bubbly/foamy.

In an stand mixer using the dough hook; Add milk, melted butter, or shortening, potatoes, salt, egg and mix on medium speed until combined. Add 1 cup of the flour, mix and add the yeast mixture. Then Add and mix/knead in the remaining flour, slowly, (adjusting flour as needed) until smooth soft texture. (6-8 minutes)

Remove mixing bowl and cover with a damp white flour sack towel, and let rise until double in bulk.

Divide the dough into two balls if making Orange and Cinnamon rolls and roll out making oval shape about 1/4-1/2 inch thick. Spread and sprinkle on the below filling. After filling is applied roll into a long log shape and cut into 1 inch rolls. (We like to use dental floss to cut the individual rolls.). Place individual rolls on Silpat covered half baking sheet about 1 1/2 inches apart.

Bake in a pre-heated oven 400*F. for 12-15 minutes

Cinnamon or Orange Filling (Half the recipe if making 1/2 cinnamon and 1/2 Orange rolls.)

*2-4 tablespoons softened Butter or Shortening, spread thin layer over rolled out roll dough
*1/2 cup granulated Sugar, sprinkled over butter or shortening spread
*2 teaspoons orange zest, mix in with sugar, Orange Rolls Only!
*1 tablespoon Cinnamon, mix with sugar or sprinkle over sugar as much as desired, for Cinnamon Rolls Only!

Glaze /Frosting

In Bowl Mix:

*1 Cup Powdered Sugar
*2-3 tablespoons Milk or Water add more or less as needed
*1 teaspoon Vanilla
*pinch of Salt
**Add 1 teaspoon orange zest if making orange rolls

Mix the above ingredients until slightly runny and drizzle over Cinnamon Sweet Rolls. If you really like a lot of frosting then double Glaze/Frosting recipe.

See our Cinnamon Sweet Rolls recipe if you want to see some picture instructions.

We used these rolls for our New Year Party, see the links below.