BUTTERHORN ROLLS

This is not an ordinary throw together and bake recipe but the outcome is so much better than any regular yeast rolls. It requires some rolling,  shaping and brushing with butter before  allowing  it to  rise for an hour and half.

Though many are intimidated by making yeast dough, you will find this one soft and so easy to handle. I enjoy the work of kneading my dough by hand but  a  bread machine or  stand mixer will work just fine.

Buttery and delicious, these are perfect for upcoming holidays and special occasions.

As you can see from the photo, they are a bit smaller but you will get enough to feed a small family.

BUTTERHORN ROLLS
Yield   :  16 rolls

2 cup all purpose flour
1/2 tablespoon instant yeast
3/4 cup warm milk
1/4 cup melted butter
1/3 cup sugar
1/2 tsp salt
Extra butter for brushing

METHOD

Place flour and yeast in a mixing bowl.

Combine water, milk, sugar and salt in a separate bowl, stir well.

Now add the milk mixture to the dry ingredients, forms into soft dough using a mixer or by hand.

Transfer dough onto floured surface and knead by hand until smooth for 10 minutes.

Place dough onto greased bowl and covered bowl, let rise until double for 1.5 hours.

Punch dough down. Divide into 2 equal portions.  Roll out each portion 10 in circle. Brush with butter,  cut into 8 triangles. Roll up dough starting from the wide end.

Repeat rolling and cutting for the balance of the dough. Place dough  point side down onto baking sheet spacing evenly.

Cover rolls with clean kitchen towel, let sit for 45 minutes. Towards the end of rising time, preheat oven @ 180 C.

Bake rolls until golden for 15 minutes. Transfer onto rack to cool.

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