Ivy's butterhorn rolls
 
Preparation time
Cooking time
Total time
 
Ivy butterhorn rolls
Author:
Recipe type: Bread
Serves: 32
Ingredients
  • 25g fresh yeast
  • 100g caster sugar
  • 5g salt
  • 100ml vegetable oil
  • 285 ml milk
  • 595-665g plain flour
  • 3 medium eggs beaten well
  • melted unsalted butter for brushing the rolls
Instructions
  1. In a bowl proof the yeast with one teaspoon of sugar in 60ml of warm water for 10 minutes or until it is foamy.
  2. In the large bowl of the electric mixer combine the remaining sugar, salt and oil, add the milk scalded and stir in 595g of the flour, stirring to combine the mixture well.
  3. Add the yeast mixture and the eggs and with the dough hook beat in enough of the remaining 70g of flour to make a soft, sticky dough.
  4. Transfer the dough to an oiled bowl turning it to coat it with the oil and let it rise covered with a plastic wrap, in a warm place for 1.5-2 hours, or until it is double in size.
  5. Punch down the dough, on a floured surface divide into 4 equal parts, and roll each part into a ball.
  6. Working with 1 ball at a time and keeping the remaining balls covered with a kitchen towel, roll the balls on a floured surface into 45cm circles, cut each circle into 8 wedges, and, beginning with the wide ends, roll up the edges.
  7. Arrange the rolls, points down 5cm apart on ungreased baking sheets and let them rise, covered loosely, in a warm place for one hour, or until they are double in size.
  8. Brush the rolls lightly with the butter and bake them in the middle of a pre heated oven at 190C or 375F for 12-15 minutes, or until they are pale golden.
  9. Transfer the rolls to racks and let them cool.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2016/10/28/saturdays-bread-baking-day/