My mouth is watering just looking at the photos. There is just something about meat and cheese that is so satisfying.
I have a mock trial competition this Friday, and I am so nervous and excited! It's the regional competition. I never thought my freshman year in mock trial that we could ever make it this far, and here I am as a senior going to regionals. So cool!
"All At Once" The Fray
Adapted from Confections of a Foodie Bride
- For the pretzel roll dough:
- 3/4 cup warm water
- 2 tsp (1 package) yeast
- 1 cup warmed milk (I used 2%)
- 2 Tbsp softened butter (I used Smart Balance)
- 4 1/2-4 3/4 cup all-purpose flour
- 3/4 tsp salt
- For the filling:
- ~1lb shredded chicken (about 3 generous cups)
- 4 oz cheddar, sliced and cut into 18 chunks
- 1/2 cup HEB Texas-style Barbecue Sauce
- 2 Tbsp honey
- For boiling and finishing:
- 2 quarts water
- 4 Tbsp baking soda
- 1 Tbsp salt
- 2 Tbsp honey whisked with 1 Tbsp water
- In your mixer bowl, sprinkle the yeast over the water and let proof for 10 minutes.
- Add the milk, softened butter, 4.5 cups of flour, and salt; knead for ~5 minutes. The dough should be smooth and slightly sticky and might not completely come off the bottom of the bowl. If overly sticky, add 1-2 Tbsp of extra flour at a time.
- Cover and let rise for an hour, or until doubled.
- Line 2 baking sheets with parchment paper and lightly oil.
- Turn dough out onto lightly floured surface and divide into 18 balls (a scale makes this easy to do in 2-oz portions). Cover with a light towel and prep the filling and boil.
- Place the pulled pork and red onion in a large bowl.
- Whisk together the honey and bbq sauce and pour over top of the pulled chicken, tossing to mix thoroughly.
- Keeping your surface lightly floured to prevent sticking, flatten your dough ball, top with a chunk of cheddar and a heaping small spoonful of pulled chicken (it might take you 1-2 rolls to figure out the perfect sized scoop of filling).
- Pull the edges of the dough to the top, pinching and crimping the roll to prevent any leaks. Transfer the roll to the prepared baking sheets (9 each).
- In a large pan, bring the water, baking soda, and salt to a boil.
- Working with 4-5 rolls at a time, boil the rolls 30 seconds on each side, transfer to the baking sheet with a slotted spoon, and slash the top of the rolls 2-3 times with a very sharp knife (but don't cut too thick or your cheese will ooze out the top).
- Bake the rolls for 18 minutes, glaze with the honey-water mixture, and then bake for an additional 5 minutes until golden brown.
- Sprinkle with coarse salt and serve. Leftovers should be refrigerated.