Homemade Pretzel Rolls

You would be surprised by how easy these guys are to make...and look how pretty! These rolls are great for sandwiches, burgers, or just plain old stuffing in your face. It seems like there are a lot of steps, but I promise it's not as hard as it looks...and the end results are worth it!

Ingredients:

The dough:

• 2 tsp. active dry yeast
• 2 1/2 c. milk, slightly warmed
• 1 c. water, slightly warmed
• 3 tbsp. canola oil
• 1/2 tsp. salt
• 6 to 7-1/2 c. all-purpose flour
• 1 egg, whisked with 1 tbsp. water
• coarse sea salt for sprinkling

The bath:

• 7 c. water
• 1 tbsp. salt
• 4 tbsp. baking soda

Directions:

1. In stand mixer, mix yeast with warmed milk and water. Let rest for 10 minutes or until foamy.
2. In separate bowl, whisk 6 cups of all-purpose flour and salt.
3. Add canola oil to the yeast mixture and gradually mix in flour and salt with dough hook until all flour has been mixed in. Finish by kneading with hands until dough is mostly smooth. Add more flour if your dough can't be easily handled. The dough should be somewhat stiff. 
4. Cover bowl with damp dish  towel and put in a warm place to rise for 1 hour.
5. Once dough has doubled in size, punch down dough in bowl and knead for 1 minute. 
6. Cut dough into 16 pieces. Form dough balls by pulling dough under and place on a well-greased surface. Let the dough balls rise for another 15 minutes.
7. While dough is rising, preheat oven to 400 degrees and prepare the pretzel bath: in a large pot, bring water, salt, and baking soda to a rolling boil.
8. Plunge 3 dough balls into the water and let them poach for 1 minute total. Using a slotted spoon, transfer dough to wire rack to drain. 
9. While dough is draining, whisk egg and water together. Place the dough onto a well-greased baking sheet and use a knife to cut 2-3 lines across each roll. Brush with egg mixture and sprinkle with coarse sea salt. 
10. Place in oven and bake for 20 to 25 minutes, or until pretzels are a rich brown.

* Note: These rolls are best enjoyed the same day they are made, BUT since no one in their right mind can eat 16 pretzel rolls in one day, store in a paper bag to avoid soggy buns. No one likes soggy buns. 

Mama Cabaj's Banana Bread

Recipes from Mom are always the best, aren't they? Banana muffins were always popular in my house growing up, so this recipe for Banana Bread/Banana Muffins is my go-to recipe when it comes to using up the bunch of over-ripe bananas collecting in my freezer.

This recipe is super easy and quick to mix up, but I have found the bake time varies with each loaf I make, so just make sure to keep an eye on it. If you are making muffins instead, cut the bake time down to 35 to 45 minutes. This bread is delicious, and I have to say, it's hard to stop after only one slice.

* Note: I have also tried to turn this bread into "Healthy" Banana Bread, and have had some success. Replace the 1/2 c. butter with 1/2 c. of unsweetened applesauce, the 1 c. sugar with 3/4 c. honey + 1/2 tsp. baking soda, and opt to use whole wheat flour instead of all-purpose flour.

Ingredients

• 1/2 c. butter, softened
• 1 c. sugar
• 4 over-ripe bananas (mashed
• 2 eggs
• 1/2 c. milk
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 2-1/2 c. flour
• 1 to 1-1/2 c. chocolate chips (optional)

Directions:

1. Preheat oven to 350 degrees.
2. Mix butter, sugar, milk, and eggs.
3. Add mashed bananas.
4. In separate bowl, mix flour, baking soda, and baking powder. Add to banana mixture and stir until just combined.
5. Add chocolate chips.
6. Pour mixture into greased loaf pan and bake for 75-90 minutes, or until toothpick comes out clean.
7. Wait until bread has cooled completely to remove from pan.