Cheese Butterhorn Rolls

April 1, 2008

butterhorn.jpg

This is my husband’s newest favorite. He said he likes it because it is fluffy, cheesy and yummy 🙂

I think it has something to do with either the butter and/or the cheese I used. It smells really good especially when it is still warm 🙂

It takes time to raise because the butter amount is quite high, so be patient and you will earn your reward with a nice soft yummy rolls 🙂

To make this you need:

200 ml milk
50-60 gr castor sugar
1 pack instant yeast (about 7-8 gr)
500 gr high protein flour (bread flour)
1/2 tsp baking powder
1 tsp salt
125 gr butter
50 grated old cheese (like parmesan or gouda for example)
2 eggs
Bread improver (optional but recommended, use as the package direction)
3 tablespoons butter, softened (to spread on the rolls)

1 egg to brush the rolls

Method:

Melt the butter and milk.
Dissolve the yeast and 1 teaspoon of the sugar in the warm milk-butter mixture, let it sit for about 10 minutes until it’s frothy.

Beat the eggs,  sugar and salt together.
Combine the yeast mixture and egg mixture.

Sift the flour and baking powder together and add to the wet mixture. 
Add the cheese into the mixture.
Stir until combined then cover and refrigerate overnight.

Divide dough into fourths and roll out on a floured surface.
Spread top surface of the rolled out dough with the soft butter.
Cut triangles (pie piece shaped) pieces and roll up from larger to small end.

Place rolls on a baking sheet, brush with egg wash and allow to rolls to rise for 3 to 4 hours. 
Bake rolls in a preheated 200 degrees C oven for 5 to 10 minutes or until golden brown.

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One Response to “Cheese Butterhorn Rolls”

  1. Libby Says:

    Interesting. I have done grated cheese in plain white doughs, but have never thought of adding it to an egg based dough. Great picture. Have a good day!


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