German Dinner

German food is more than sauerkraut! A German heritage may explain our fondness for some German foods. Recently we had a German dinner with German bratwurst purchased from a deli in Herman, Missouri on Pretzel Buns and German Potato Salad.








Pretzel Hoagie Rolls (adapted from Better Homes and Gardens Fall Baking)
¾ cup milk (not fat-free) *
¼  cup water
1 ½ Tablespoons sugar
1 package dry active yeast
2 ⅓ - 2 ½ cup all-purpose flour
2 Tablespoons butter, softened
1 ¼ teaspoons salt

* To use skim milk, melt 2 teaspoons butter and add enough milk to make ¾ cup.
1. In a small saucepan, heat and stir milk and water and sugar over low heat until warm (110 - 115 degrees). Pour into large mixer bowl and sprinkle the yeast on top. Let stand about 5 minutes until foamy. Add 2 ⅓ cups flour, salt and butter. With the dough hook mixer attachment, beat on low speed for 2 - 3  minutes or until combined, scraping sides of bowl occasionally. Beat on medium-low speed for 8 - 10 minutes or until a soft dough forms. The dough should still be slightly sticky, if it is too sticky, beat in the additional flour.
2. Turn dough out onto a clean, dry work surface. Knead a few times, them shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).
3. Preheat oven to 450 degrees. Line a large baking sheet with parchment paper; set aside.
4. Punch dough down. Turn out onto a clean, dry work surface. Divide dough into six portions. Roll and stretch each  portion into an 11-to 12 - inch rope. Place ropes on prepared baking sheet. Cover and let rest 30 minutes.
5. To shape each bun, fold a rope in half. Hold one end of folded rope in each hand and gently twist twice in opposite directions (like wringing out a towel). Return twists to the prepared baking sheet.
6. This is the step where you usually dip the rolls into a pan of hot water and baking soda. I did not have success with this, the dough lost it shape. My method is to brush the rolls with a mixture made of 1 cup of very hot water in which 1 heaping Tablespoon of baking soda has been dissolved.
7. In a small bowl, combine 1 egg yolk and 1 Tablespoon of water. Brush dough twists with this mixture, and if descried, sprinkle with coarse salt.
8. Bake for 12 -15 minutes or until deep golden brown. Cool on a wire rack. Slice and serve with bratwursts.

The dough is shaped, and brushed with water/soda
and egg yolk/water. Ready to bake.

Baked and browned, ready to slice and serve.

German Potato Salad (6 - 8 servings)
5 bacon strips
¾ cup chopped onion
2 Tablespoons all-purpose flour
1 teaspoon salt
⅛ teaspoon pepper
1 ⅓ cup water
⅔ cup cider vinegar
¼ cup sugar
6 cups sliced cooked peeled potatoes

1. In a large skillet, fry bacon until crisp; remove and set aside. Drain all but 2 - 3 tablespoons of drippings; cook onion until tender. Stir in flour, salt, and pepper until blended. Add water and vinegar; cook and stir for 1 minutes or until slightly thickened.
2. Stir in sugar until dissolved. Crumble bacon; gently stir in bacon and potatoes. Heat through, stirring lightly to coat potatoes. Serve warm.

This German meal was easy and tasty!