Post by Loupy on Nov 8, 2013 22:03:23 GMT -7
HOMEMADE BUTTERHORNS
(THANKSGIVING CRESCENT ROLLS)
From: Alanna @ www.kitchenparade.com/
My Iowa grandmother's recipe for Homemade Butterhorns – some people call them Thanksgiving Crescent Rolls, yes? – made with a rich yeast dough shaped in the familiar "cornucopia" shapes that so suit a Thanksgiving table. I like baking a mix of "mini" Homemade Butterhorns for Thanksgiving dinner and larger rolls for after-dinner turkey sandwiches!
Hands-on time: 25 minutes to mix, 25 minutes to roll plus occasional attention throughout
Time to table: 24 hours
Makes 24 large rolls, 32 medium rolls or 48 mini rolls
Ingredients:
1 cup whole milk
1/2 cup (1 stick) salted butter
3 large eggs, whisked well
1/2 cup (100g) sugar
2-1/2 teaspoons yeast
4 cups all-purpose or bread flour, fluffed to aerate before measuring or 500g plus ½ - 1 cup more
1 – 2 teaspoons table salt
Vegetable oil for bowl
Additional flour for rolling
Melted butter for brushing
DAY BEFORE BAKING
MIX DOUGH In a saucepan, scald the milk (to “scald” milk means to gently heat it just to the boiling point, without allowing it to boil).
Remove from heat, stir in butter and let cool to lukewarm.
By hand or with an electric mixer, whisk eggs until well broken up, then add sugar and yeast.
Gently blend in cooled milk mixture.
A cupful at a time, add 4 cups flour and salt and blend in well.
A quarter cup at a time, add more flour until a workable dough begins to form, drawing away from sides of bowl.
Either in the mixer or by hand, knead for 5 minutes.
FIRST RISE Set dough aside to clean and lightly oil the bowl with vegetable oil.
Put dough back in, roll inside bowl to cover the outer surface with oil (this prevents cracking as the ball of dough expands as it rises).
Cover the bowl with a clean towel and place in a warm spot to rise.
Let dough rise until double in size.
SECOND COLD RISE With a fist, gently deflate the dough until compact. Transfer to a refrigerator container large enough for the dough to double in size again and refrigerate overnight.
BAKING DAY
FORM ROLLS With a fist, gently deflate the dough until compact.
Cut dough into three (for large rolls) or four (for medium rolls) or eight (for mini rolls) pieces weighing roughly the same.
With your hands, shape each piece into a flat round.
Lightly sprinkle flour over a work surface.
With a rolling pin, roll a piece into a large thin round.
With a pizza cutter or a knife, cut into eight triangles.
Starting at the wider end, roll each triangle.
Arrange on an ungreased baking sheet, tip-side down, leaving room for rolls to rise.
LAST RISE When the baking sheet is full, cover with a clean towel and let rise in a warm place until rolls are slightly puffy.
BAKE Heat oven to 400F. Bake rolls for 10 minutes or until golden.
BRUSH Brush the center section of each roll with butter.
ALANNA’s TIPS Keep the dough a bit wet and sticky, it makes for more tender rolls. I have skipped the first rise entirely and the rolls turn out fine. This means you can mix the rolls right before bed! I do like to bake Butterhorns as close to dinnertime as possible. For Thanksgiving, that means they’re baked in that small window before the side dishes go into the oven. But hmm, since Homemade Butterhorns only bake for 10 minutes, surely it should be possible to serve them hot from the oven? I’m going to work on that this year! New Truth!
© Copyright 2013 Kitchen Parade
(THANKSGIVING CRESCENT ROLLS)
From: Alanna @ www.kitchenparade.com/
My Iowa grandmother's recipe for Homemade Butterhorns – some people call them Thanksgiving Crescent Rolls, yes? – made with a rich yeast dough shaped in the familiar "cornucopia" shapes that so suit a Thanksgiving table. I like baking a mix of "mini" Homemade Butterhorns for Thanksgiving dinner and larger rolls for after-dinner turkey sandwiches!
Hands-on time: 25 minutes to mix, 25 minutes to roll plus occasional attention throughout
Time to table: 24 hours
Makes 24 large rolls, 32 medium rolls or 48 mini rolls
Ingredients:
1 cup whole milk
1/2 cup (1 stick) salted butter
3 large eggs, whisked well
1/2 cup (100g) sugar
2-1/2 teaspoons yeast
4 cups all-purpose or bread flour, fluffed to aerate before measuring or 500g plus ½ - 1 cup more
1 – 2 teaspoons table salt
Vegetable oil for bowl
Additional flour for rolling
Melted butter for brushing
DAY BEFORE BAKING
MIX DOUGH In a saucepan, scald the milk (to “scald” milk means to gently heat it just to the boiling point, without allowing it to boil).
Remove from heat, stir in butter and let cool to lukewarm.
By hand or with an electric mixer, whisk eggs until well broken up, then add sugar and yeast.
Gently blend in cooled milk mixture.
A cupful at a time, add 4 cups flour and salt and blend in well.
A quarter cup at a time, add more flour until a workable dough begins to form, drawing away from sides of bowl.
Either in the mixer or by hand, knead for 5 minutes.
FIRST RISE Set dough aside to clean and lightly oil the bowl with vegetable oil.
Put dough back in, roll inside bowl to cover the outer surface with oil (this prevents cracking as the ball of dough expands as it rises).
Cover the bowl with a clean towel and place in a warm spot to rise.
Let dough rise until double in size.
SECOND COLD RISE With a fist, gently deflate the dough until compact. Transfer to a refrigerator container large enough for the dough to double in size again and refrigerate overnight.
BAKING DAY
FORM ROLLS With a fist, gently deflate the dough until compact.
Cut dough into three (for large rolls) or four (for medium rolls) or eight (for mini rolls) pieces weighing roughly the same.
With your hands, shape each piece into a flat round.
Lightly sprinkle flour over a work surface.
With a rolling pin, roll a piece into a large thin round.
With a pizza cutter or a knife, cut into eight triangles.
Starting at the wider end, roll each triangle.
Arrange on an ungreased baking sheet, tip-side down, leaving room for rolls to rise.
LAST RISE When the baking sheet is full, cover with a clean towel and let rise in a warm place until rolls are slightly puffy.
BAKE Heat oven to 400F. Bake rolls for 10 minutes or until golden.
BRUSH Brush the center section of each roll with butter.
ALANNA’s TIPS Keep the dough a bit wet and sticky, it makes for more tender rolls. I have skipped the first rise entirely and the rolls turn out fine. This means you can mix the rolls right before bed! I do like to bake Butterhorns as close to dinnertime as possible. For Thanksgiving, that means they’re baked in that small window before the side dishes go into the oven. But hmm, since Homemade Butterhorns only bake for 10 minutes, surely it should be possible to serve them hot from the oven? I’m going to work on that this year! New Truth!
© Copyright 2013 Kitchen Parade
