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Monday, June 18, 2012

Turkey Stuffed Soft Pretzel Rolls

My husband went to the store for butter and baking powder. He returned with 10 9oz packages of lunchmeat which were marked down because the expiration date is drawing very near. I froze all but 2 packages, and tried to think of something to do with it. I had originally planned to make pretzel dogs today, so I thought, why not do the same thing but with lunchmeat? So, I did. :)

1 1/2 cups water, 100-110 degrees F
1 Tbsp sugar
2 1/4 tsp (1 pkg) active dry yeast
4 cups flour
1 Tbsp salt
2 Tbsp melted butter
15 to 20oz lunchmeat
6 cups water*
1/2 cup baking soda*
1 egg, beaten with 1 Tbsp water
Coarse salt

*This ratio gave me enough depth to dip one at a time in my saucepan. If you have a bigger pot, double the water/soda if you like.


Stir sugar and yeast into warm water and let bloom until nice and frothy, about 5 minutes. If it doesn't look like a headdy beer, throw it out and start over. Combine proofed yeast with flour, salt, and butter in a large mixing bowl. Turn mixture out onto a floured surface and knead, baby, knead. After 7-8 minutes, you should have a nice smooth elastic dough ball. Place it in a well oiled bowl, cover with a towel and let rise in a warm place (oven turned off with door shut) for an hour or until doubled in size.
After the dough has risen, divide it into 8 pieces. Split up your lunchmeat into 8 portions, rolled up to about hot dog thickness. Take a piece of dough and roll it into a nice long snake. Wrap it around the meat thustly, being sure to tuck the ends in:
Preheat the oven to 425.
Now, combine the water and baking soda in a large pot and bring it to a boil. One at a time, place roll into water and boil for about 30 seconds. Remove with a large spatula and place on a greased cookie sheet.
Once all the rolls have been boiled in the soda solution, brush to coat with the egg/water mix. Top with coarse salt, and bake for 15-20 minutes.