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Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Easy Pretzel Hot Dog Buns

I must say, now that I have started making these hot dog buns for my children, they will not eat any other hot dog roll. I didn't add the extra coarse salt on top(purely for health reasons) but by all means sprinkle some pretzel or coarse-grained salt over the top of the beaten egg if desired. These are dense yet manageable, crispy yet soft.....perfect for your grilling season.

Ingredients

For 10 Serving(s)

Recipe

  • 1 cup(s) warm milk
  • 1 package active dry yeast
  • 2 tablespoon(s) brown sugar
  • 1/2 teaspoon(s) garlic powder
  • 1/2 teaspoon(s) onion powder
  • 3 cup(s) flour
  • 1 teaspoon(s) salt
  • 1/3 cup(s) baking soda
  • 1 egg, beaten well

Easy Pretzel Hot Dog Buns Directions

  1. Combine milk and yeast in a bowl and let sit until the yeast foams a little, about 10 minutes. Add the sugar, garlic and onion powder, flour and salt to yeast mixture. Mix well with a sturdy wooden spoon until it comes together and leaves the side of the bowl. If using a stand mixer, use hook attachment, but you will need to add an additional cup of flour. Loosely cover with a dry towel and let rise for an hour or so, or until double in bulk.
  2. Grease a cookie sheet with nonstick cooking spray; set aside. Using a well floured work surface, knead dough for 1 minute.  Pinch off between 8-10 uniform balls(depending on the size you desire) of dough and roll each into logs measuring about 7-8 inches in length. Place on prepared baking sheet, spray with nonstick cooking spray and cover loosely with film wrap. Let rise for 30 minutes in a warm place.
  3. Meanwhile, preheat oven to 425-degrees F. Bring a large pot of water to a boil over medium-high heat. Whisk in the baking soda. Place the logs of dough, 3 at a time, into the boiling water Gently roll around in water for 10 seconds. Lift out to drain excess for a second or two before placing on prepared pan. Repeat with remainder of logs. Brush each with the beaten egg and make shallow slits on top of each roll with a sharp knife. Bake 16-18 minutes, or until golden brown on top. Remove from oven to cool.
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