Butterhorns (Smørhorn)

By norsegal8

Ingredients

• 2 packages active dry yeast
• 1/2 cup warm water (105 to 115 degrees)
• 1/4 cup sugar
• 1 teaspoon salt
• 1 cup milk, scalded and cooled to lukewarm
• 3 eggs
• 1/2 cup softened butter
• 5 to 6 cups all-purpose flour

Details

Servings 2

Preparation

Step 1

In a large bowl, dissolve the yeast in warm water. Add the sugar. Let stand for 5 minutes until the yeast foams. Stir in the salt, milk, eggs and butter. Mix in 5 cups of the flour, one cup at a time, beating after each addition until smooth. Cover and let rest for 15 minutes. Turn the dough out onto a lightly floured surface and knead until smooth and satiny. The dough should feel quite soft, and the softer the dough you can handle, the lighter the rolls will be. Clean the bowl and oil it lightly. Add the dough to the bowl, turning it to oil the top. Cover and let rise until doubled, about 1 to 1 1/2 hours in a warm place.

Cover 2 baking sheets with parchment paper.

Lightly oil a work surface. Turn the dough out onto the work surface and divide into 3 equal parts.*

Roll ont part at a time to make a circle 12 to 14 inches in diameter. Rolling out yeast doughcan be frustrating because it tends to shrink back. The trick is to roll it out, then give it a rest, then roll it our again and give it a rest, and in doing so you can roll it to the desired size.

Brush the circle of dough with softened butter, then cut into 8 wedges (like a pizza slice). Starting from the wide end, roll up toward the tip of the piece of dough; tug slightly on the wide ends of the dough to exaggerate the width. Place the rolls on the prepared baking sheet, about 2 inches apart, placing the tip beneath the roll so it won't pop up as it rises and bakes.

Repeat with the remaining balls of dough. Let rise in a warm place until almost doubled. Preheat the oven to 375 degrees.

Beat the egg with the milk to make a glaze and brush the rolls lightly with the mixture. Bake for 15 to 18 minutes or until golden.

*The dough will seem very soft after rising, but resist the temptation to add more flour; instead, oil or butter your fingers to prevent stickiness. You may use a slight dusing of flour on the outside of the dough to prevent it from sticking.