Swedish Butterhorn Recipe: This Butterhorn recipe came from my all-time favorite bread baking book. If you’re interested in making amazing coffee breads, tarts, rolls, and sweet or savory breads, The Great Scandinavian Baking Book is very best book that I can suggest.
What you’ll need from the pantry:
For the dough
2 packages active dry yeast
1/2 cup warm water (105°F to 115°F)
1/2 cup sugar
1 teaspoon salt
1 cup milk, scalded and cooled to lukewarm
5-6 cups unbleached all-purpose flour
about 1/2 cup softened butter
For the glaze
3 Tablespoons milk
Method: This dough sits to rest for about 20 minutes, and sits to rise for 1-1.5 hours, and then it rises yet again for another 30 minutes, or until it doubles in size. Keep that in mind when you’re timing your meal. This recipe makes about two dozen rolls.
In your largest bowl, dissolve the yeast in warm water. Add the sugar and let stand for about five minutes, until the yeast foams. Stir in the salt, milk, eggs, and butter. Mix in the 5 cups of flour, one cup at a time. Beat the dough until it’s smooth after each cup of flour you add. Cover the dough with a dishcloth. Let it rest for about 15 minutes.
Turn the dough out onto a lightly floured board. Knead it until the dough is smooth and satiny. The dough should feel very soft. The softer the dough you can handle, the lighter and fluffier your rolls will turn out.
Clean the bowl. Oil it lightly. (I usually use soft butter on a paper towel.) Put the dough in the bowl. Turn it over to oil the top of the dough. Cover and let rise until doubled, (about 1-1.5 hours) in a warm place.
Lightly oil your work surface. Turn the risen dough out onto the counter top and split it into three equal parts. Each portion will roll out into a 12-14 inch circle. Keep in mind that this dough is very elastic and it might frustrate you by shrinking back to a smaller size. Simply let it rest a moment before you roll it out again.
Brush the circle of dough with softened butter. Cut the dough into 8 equal sized wedges. Starting from the wide end, roll each wedge in towards the center tip. Place the rolls onto your baking sheets which should be lined in parchment paper, a silpat baking sheet liner, or be lightly greased. Leave about two inches between each roll. Place the tip of the roll beneath the rest of the dough so it doesn’t pop up while it rises and bakes.Repeat this with the remaining two balls of dough. Let them rise, covered in tea towels, (in a warm place) until the dough nearly doubles in size. Preheat your oven to 375°F.
Beat the egg with the milk. Brush lightly over the tops of the rolls. Bake for 15-18 minutes, or until they are golden.Since I am still kitchen-less, the images are via Caroline’s Bake Shop who did a lovely butterhorn baking tutorial on her blog. Her recipe is slightly different, but the method is quite the same. Also, as a sweet variation on the recipe, I sometimes brush the inside of the dough with butter and then sprinkle cinnamon sugar upon the butter before rolling the rolls into shape. And if you’re looking for a savory version of this recipe, I happened upon this rosemary herb version at Chickens in the Road – looks like a nice twist on this basic butterhorn recipe, don’t you agree?