…a roll through memory lane
As many of you already know, I quit my high-paying, high-stress management job at Marriott to work at a cupcake shop. Okay, that sounds really bad… let me rephrase that. After much thought and deliberation, I decided to give up what I’ve always known to pursue my dream and passion for all things sweet. In doing so, I’m taking a huge risk, a very large pay cut, and defending myself left and right to my coworkers and family members. For those of you still shocked and confused, please know that I am happier, healthier, and stronger because of the decision I made.
I promise I can still pay my bills, feed myself, and have enough money left over to bake my heart out…which is honestly the only thing I truly care about at this point in my life.
Just know that I will be successful one day, and I will not let anyone who believes otherwise stand in my way. “Those who have pursued their dreams and failed have lived a much more fulfilling life than those who have put their dreams on a shelf for fear of failure.”
With that said…hello Sprinkles Cupcakes and the start of my entrepreneurial ambition, Little Shortcake.
When I started my new job, I was surrounded by all the free cupcakes I wanted (which is phenomenal by the way), but no pretzel rolls. My craving got the best of me one afternoon and with the help of a recipe I stumbled upon from Tasty Kitchen, I was able to recreate my moment of happiness.
Can I just say something? I’ve never been a bread lover, but these rolls are absolutely incredible. They are best when they are warm out of the oven. Dip ‘em in mustard, cheese, or slice ‘em in half for a ham and cheese slider, chicken salad sandwich, or a great bun for a juicy burger.
Recipe by: Erin Raatjes
1½ cups Warm Water (110°F)
1 packet (1/4 Oz.) Active Dry Yeast (not Quick Rise Yeast)
2 teaspoons Sugar
4½ cups unbleached all-purpose Flour
2 teaspoons Kosher Salt
4 Tablespoons Unsalted Butter, melted
¼ cups Baking Soda
1 whole Egg, lightly beaten
Pretzel Salt, to sprinkle on top
(1) In the bowl of a stand mixer, combine the water and the yeast and let rest 5 minutes until foamy.
(2) Add the sugar, flour, salt, and butter; mix with the dough hook until thoroughly combined.
(4) Line two sheet pans with parchment paper.
(6) To shape, take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand.
(8) Cover with a towel and let rise in a warm place for 30 minutes until doubled.
(9) Preheat oven to 425°F and place oven racks on the lowest and middle positions.
(11) Put the rolls into the poaching liquid, seam side down. Poach for 30 seconds then carefully turn the roll over in the liquid. Poach other side for 30 seconds then remove with a slotted spoon to the same prepared sheet pans, seam side down. Repeat with the remaining rolls.