September 16, 2010

Butter Horn Rolls

The eggs and butter in these rolls help bring up their protein and fat content. I always encourage a bread product with good sources of protein and fat to balance out the carbohydrates. You can make the dough in the morning and then have fresh rolls for dinner! Or you can make the dough in the evening and then make them into sweet rolls in the morning (see note below directions).

2 1/2 teaspoons yeast
1 cup warm water
3 eggs, well beaten
1/2 cup melted butter
1 teaspoon salt
1/3 cup cane sugar
1/2 cup barley flour
1/2 cup whole spelt flour
1/2 cup whole wheat flour
2 1/2 cup unbleached all-propose flour

Dissolve yeast in water and add remaining ingredients in order, stirring well. I placed the ingredients in my mixer and mix for about 1 minute. The dough will be sticky. DON'T add any additional flour. Cover with plastic wrap and a towel and refrigerate overnight or during the day. I only let the dough sit for four hours in the refrigerator (I didn't plan ahead too well) and they still turned out great. Turn the cold dough onto a floured board (the butter in the dough has hardened and the dough is no longer sticky, but you'll need to flour your working space well). Roll into a large circle 1/3-1/2 inch think. Butter dough, cut in about 40 narrow, pie shaped wedges and roll from wide end to the point. Place on a greased baking sheet, turning pieces into slight crescent shapes and let rise until light (20 - 30 minutes is fine). Bake at 400 degrees for 12 minutes (or until lightly browned). Enjoy!

Note: For a delicious sweet roll: After buttering circle, sprinkle lightly with cane sugar and dot with raisins (or Cinnamon). Roll and bake as directed above. You could even frost with powdered sugar frosting ;).
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