Breads

Jumbo Pretzel Rolls

43

These are great as a bun, sandwich, or side roll!

9
1 ½ cup warm water
2 1/2 teaspoons active dry yeast
1/3 cup brown sugar
4-½ cups all-purpose flour
2 teaspoons salt
4 tablespoons unsalted butter, melted
¼ cups baking soda
1 whole egg, lightly beaten
Salt, for sprinkling
Sesame seeds, for sprinkling
1. In a large bowl, combine water, yeast and sugar. Allow to sit for 10 minutes until foamy. 2. Add salt, melted butter, and 4 cups of flour. Mix until combined. 3. Knead in the remaining half cup of flour, and form into a ball. 4. Place dough in greased bowl, cover with plastic wrap and allow to rise in a warm spot for an hour. 5. Punch down the dough and divide into 9 sections. Shape the dough sections into small balls. Place on a greased cookie sheet and allow to rise again for 30 minutes. 6. While the rolls are rising, heat 2 quarts of water in a pan on the stove. Slowly add the baking soda and bring to a rolling boil. Also preheat the oven to 425 degrees Fahrenheit. 7. Poach the dough balls by dropping 3 at a time into the water. Poach for 30 seconds on one side, then flip them and poach for 30 more seconds. 8. Place the dough balls back on the cookie sheet. Brush completely with the beaten egg. 9. Sprinkle with salt and sesame seeds. 10. Make two cuts in the rolls to form an "X." 11. Bake in the oven for 15 minutes. 12. Serve warm and enjoy!
Nutritions

Calories
294

Sodium
2211mg
92% DV

Fat
5g
9% DV

Protein
6g
13% DV

Carbs
52g
17% DV

Fiber
2g
10% DV

Pork Schnitzel

87

Family friendly delicious crispy Pork Schnitzel is quick and easy to make with wholesome pantry ingredients that you may already have on hand.


4 thin cut boneless pork chops
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup panko breadcrumbs
2 eggs
2 tablespoons canola or vegetable oil
lemon wedges for serving
4
Nutritions

Calories
395

Sodium
628mg
26% DV

Fat
12g
19% DV

Protein
16g
33% DV

Carbs
56g
19% DV

Fiber
3g
15% DV
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