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Tuesday, March 17, 2015

Roast Beef Mini Sandwiches On Pretzel Rolls

Total Time: 2 hrs 45 mins Preparation Time: 2 hrs Cook Time: 45 mins

Ingredients

  • 1 1/4 cups warm water
  • 1 tablespoon yeast
  • 1/4 teaspoon yeast
  • 3 3/4 cups all-purpose flour
  • 3/4 cup powdered sugar
  • 2 tablespoons powdered sugar
  • 1 1/2 teaspoons salt
  • 2 teaspoons vegetable oil
  • 1/2 cup baking soda
  • 2 cups warm water
  • 1/4 cup butter, melted (optional)
  • kosher salt or pretzel salt
  • 1 lb angus roast beef (the good kind that's pink in the middle)
  • 2 small onions, sliced and caramelized
  • 3 tablespoons dijon mustard
  • 2 tablespoons kraft mayonnaise, lite
  • 2 teaspoons yellow mustard
  • 2 teaspoons smokey horseradish sauce
  • 2 teaspoons worcestershire sauce
  • 1/2 teaspoon pepper
  • 1 dash wine vinegar

Recipe

  • 1 for the pretzels, dissolve the yeast in 1 1/4 cup warm water and let sit for a few minutes.
  • 2 combine flour, powdered sugar and salt in a large mixing bowl. add the yeast mixture and the oil. stir until the dough comes together and then turn out onto a lightly floured surface. knead for at least 5 minutes until smooth and elastic. place dough in a lightly oiled bowl, cover, and set in a warm place for about 45 minutes, or until dough has doubled in size.
  • 3 preheat oven to 425 and spray a baking sheet with non-stick spray.
  • 4 make the bath for the pretzels by combining the baking soda and 2 cups warm water. stir until mostly dissolved.
  • 5 take dollops of dough and roll them into balls. they won't actually stay in perfect balls; they just need to be sort of rounded on top to make a bun. i made mine about 2" diameters and got about 40 out of the dough. dip each ball into the baking soda bath, then blot on a paper towel just for a second to get rid of the drips. place 12 on a sheet and sprinkle with the kosher or pretzel salt. bake for 4 minutes, spin the pan around and bake for another 3-4 minutes or until golden brown. if desired, brush with melted butter.
  • 6 when cooled, slice each roll in half to make the bun.
  • 7 to make the mustard sauce, combine the dijon mustard, mayo, yellow mustard, horseradish, worchestershire, pepper and vinegar. taste sauce and alter to your preferences.
  • 8 assemble sandwiches with sauce, roast beef, and caramelized onions. buns can be made ahead of time and stored in an air-tight container. once the sauce is on the bun, the soggy factor will kick in if stored, so only assemble what you plan to eat.

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