BUTTERHORN ROLLS

I love to bake my own bread and buns, it  is really challenging and satisfying. Most butter horn rolls found on the net used heavy dose of shortening/ butter.

Now I had baked them using reduced fat, these Butterhorn Rolls  turned out light, tender and buttery. Might try to stuff them with cheese or chocolate for my next project.


BUTTERHORN ROLLS
Yield   :    12 rolls

2 C all purpose flour
1 1/2 tsp rapid rise yeast
1/4 C sugar
5 TB melted butter
1/2 tsp salt
1/2 C warm milk
1-2 TB melted butter for brushing

METHOD

Combine yeast, sugar, milk and butter in a small bowl.

Place flour and salt in a mixing bowl. Pour the yeast mixture and forms into a dough.

Knead dough for 5-8 minutes until elastic, transfer into oiled and covered bowl and let rise until double for 2 hours.

Lightly punch the dough, roll out dough into 12 to 14  in circle on floured board, divide into 12 wedges. Brush with melted butter. Beginning from the wide side, roll the dough up and place onto baking pan seams down. Rest the dough for 45 minutes. Towards the end of rising time, preheat oven @ 190 C.

Bake for 15- 20  minutes until golden brown. Brush with melted butter and transfer onto rack to cool.

Linking to  Yeastspotting 5-6-11 

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