I’m on the Roll with Sloppy Joes!

Hello!  Hello!  It’s been a few weeks…  Well today I wanted to share a great recipe for another food trending item: The Pretzel Buns.  I love the texture, and rustic look of this bread.

Of course to go along with these delicious pretzel buns are my homemade sloppy joes.  It’s a beautiful marriage of sloppiness on a richly textured, high-rise bun.  “It’s a good thing” –Martha Stewart.

Ingredients

  • 1 1/2 cup warm water (110-115 degrees)
  • 1 pkg yeast or 2 1/4 tsp
  • 2 tbsp sugar
  • 4 cups flour
  • 2 tsp coarse sea salt
  • 4 tbsp butter, softened
  • 1/4 cup baking soda
  • 2 qt water
  • 1 egg, lightly beaten with 1 tsp water
  • ‘Everything Bread and Bagel’ topping from King Arthur Flour to sprinkle on top (Optional)

Copyright 2010- The Cooking Apprentice LLC  All rights reserved.

Directions

  1. In a large mixing bowl combine warm water, yeast and sugar. Let stand 5 min or until foamy. Add flour, salt, butter and mix with dough hook until thoroughly combined and pulls away from sides and forms a ball of dough, you may need to add a little more flour, 1/2-1 cup. Cover with towel and set in warm place to rise for approx 1 hour or until doubled in size. Punch down dough and turn out onto lightly floured surface.
  2. Line 1 baking sheets with parchment paper or foil sprayed lightly with cooking spray. Cut dough into 18 pieces (or 9 for a ‘good’ hamburger size bun) Shape each piece into a ball. (Flatten it between your palms and fold over a couple of times then pull sides down and pinch together on bottom until a nice round ball shape is formed). Place pinched side down on sheets. At least 1″ apart. Cover with plastic wrap then a towel and let rise 30 minutes or until doubled in size.
  3. Preheat over to 425 Degrees F. Place racks in middle positions. In a large saucepan, bring water to a boil, add baking soda and lower heat to simmer. Put 3-4 rolls at a time into boiling water seam side down for 30 seconds, then turn over for another 30 seconds. Remove with a slotted spoon to a clean towel. Then place back onto prepared pan.
  4. With a pastry brush, brush tops and sides of each roll with egg wash, being sure to coat all sides. Top each roll with coarse sea salt. Then with a sharp knife cut a “X” into the top of each roll. Bake rolls in preheated oven for 15-20 minutes.(20-25 for the larger bun).

Copyright 2010- The Cooking Apprentice LLC  All rights reserved.

And now for my Sloppy Joe…

Ingredients

  • 2 lbs organic ground meat (I used beef for this recipe)
  • 1 small can organic tomato sauce
  • 3 cloves fresh garlic, chopped
  • 1/2 red onion, chopped
  • 2 whole tomatoes, quartered
  • 1 tbsp olive oil
  • 1 tbsp Worcestershire sauce
  • 1 tbsp cayenne pepper
  • Kosher salt to taste
  • Fresh ground pepper to taste

Copyright 2010- The Cooking Apprentice LLC  All rights reserved.

Directions

  1. Place olive oil in a large heated skillet.  Sauté the garlic, onions, and tomatoes.
  2. Add-in the ground meat, followed by Worcestershire sauce and cayenne pepper (This ingredient is optional.  I like to add a little heat to boost the flavors).
  3. Add-in a pinch of salt and fresh ground pepper to season.
  4. When serving, use a slotted spoon to drain out excess sauce.  Do not toss the excess sauce as it will eventually get soaked up by the meat in a few hours or by the next day should you have left overs.  This will keep the meat juicy and flavorful!

Copyright 2010- The Cooking Apprentice LLC  All rights reserved.

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