I have to apologize for the strange format here, tried to fix it and finally gave up with a better than worst version...blogger headache.
I got this shot a few days ago and forgot to post it here, the wind was howling but it was warm and the mud was drying up so no complaints here. I also waxed a bit poetic about the day.
As the whispering wings of wind whistled through the tree tops they started to pull at the edges of the barren cloak of winter making way for the hopes of spring and the growth of green
Also, I've promised recipes and not come through so finally I bring you....Pretzel rolls!
I found this recipe while watching the food network with grandma, there are several steps, but it is so worth it. Not kidding here: my friends request them! They are moist with that classic chewy outside, and full of sweet/mildly garlicly flavor. I could literally eat an entire batch right out of the oven and then lay there moaning, it would be worth it. Ok, so I haven't done this, but the self control needed to not do that involves giving them away. I must give credit where credit is due so here is the link to the original recipe, I follow it verbatim, I like to tweak ingredients and such but these are perfection as is.
Pretzel Hot Dog Buns:
1 cup milk
1/4 cup light brown sugar
2 tablespoons honey
1 packet active dry yeast
2 tablespoons unsalted butter
2 small cloves garlic, grated
3 cups all-purpose flour, plus more for dusting
1 cup bread flour
1/2 cup baking soda
Pretzel salt or coarse ground sea salt, for sprinkling
In a small saucepan, heat the milk, 1/2 cup water, sugar and honey to 105 to 110 degrees F. Add to the bowl of a stand mixer. Sprinkle the yeast over the water mixture and wait for at least 10 to 15 minutes until the yeast blooms. In a separate saucepan over medium heat, add the butter and garlic and cook until the butter is melted and the garlic is fragrant, 2 to 3 minutes. Combine the all-purpose flour and bread flour in a mixing bowl. Add the flour mixture to the bowl with the blooming yeast, and then add in the melted butter and garlic mixture. Mix on medium speed until the dough has come together and is smooth and elastic in texture and pulling away from the sides of the bowl, 5 to 7 minutes. Line 2 baking sheets with silicone mats.Turn the dough out onto a lightly floured cutting board and form into a ball. Cut into 4 equal pieces, and then cut those in half to form 8 equal pieces. Using your hands, roll each piece into a ball and place onto a prepared baking sheet. Cover with a dish cloth and let them rest in a warm place for 12 to 15 minutes. Once rested, lightly dust your work surface again and roll the balls into 7-inch logs. Place onto the other prepared baking sheet, cover, place back in the warm spot and let rest for an additional 30 minutes.Preheat the oven to 425 degrees F. Place one oven rack high and one low. Line 2 more baking sheets with silicone mats or parchment paper. In a large pot, bring 8 cups water to a boil, and then add the baking soda. In batches, place the dough in the water and cook for 30 seconds on each side. Using a slotted spatula, remove the logs and place onto the prepared baking sheets. Sprinkle the logs with pretzel salt as they come out of the water, to ensure the salt sticks. Then cut 3 diagonal slits on top of the bread, not too deep. Bake for 10 to 13 minutes, rotating between the top and bottom racks of the oven halfway through the cooking.