Horn Bread Rolls Recipe

Name: Horn Bread Rolls Recipe
Prep time: 1 h 20 min
Cook time: 50 min
Total time: 2 h 10 min
Yield: 4
Cuisine: America
Ingredients: 4 rolls; 250g High-gluten flour; 1 / 4 teaspoon Salt; 30g Caster sugar; 110-120g Milk; 1 teaspoon yeast powder; 20g room temperature softening Salt free butter; 1 (about 60g) egg; appropriate amount Egg liquid; appropriate amount Sesame; 4 sheets A4 paper; 4 sheets (30x30cm) Aluminum foil paper

By Mollie Travis

0 RatingRate

0 Comments

This is a novel and interesting bread recipe. The baked croissant is like an ice cream cone and can be paired with sweet or savoury fillings, such as sandwich fillings, pizza fillings and even sweet cream jam fillings.

Prep: 1 hr 20 mins

Cook: 50 mins

Total: 2 hr 10 mins

Level: Intermediate

Yield: 4 servings

Nutrition Information

Ingredients

4 rolls
High-gluten flour	250g
Salt	1 / 4 teaspoon
Caster sugar	30g
Milk	110-120g
yeast powder	1 teaspoon
Salt free butter	20g room temperature softening
Egg	1 (about 60g)
Egg liquid	appropriate amount
Sesame	appropriate amount
A4 paper	4 sheets
Aluminum foil paper	4 sheets (30x30cm)

Instructions

Prepare the ingredients.
Prepare the ingredients.
Pour High Gluten Bread Flour, salt, sugar, milk, yeast and an egg into the cook's machine, stir evenly (until there is no dry powder), add butter and continue to stir for 15-20 minutes until the dough has a certain ductility (there is no need to cover the film).
Stir the dough, turn the smooth noodles out and ferment in a bowl for 1-1.5 hours or until twice as large.
Fold A4 paper with aluminum foil paper into a conical abrasive tool.
The fermented dough is divided into four parts on average. Put a tea towel on the back of the roll and relax at room temperature for 15-20 minutes.
Roll the loose dough into 60cm long strips, wrap one end under the conical grinding tool, and then roll it all the way.
Put the last end under the dough and wake up on a baking tray for 30 minutes.
preheat 180 degrees, brush the bread roll with egg liquid, sprinkle sesame seeds, and send it to the oven for 15-20 minutes until the surface is golden.

Tips

Different flour brands have different water absorption. This bread dough needs to be soft, so the amount of milk may need to be adjusted appropriately.

When the dough is rubbed into a long strip, it must not be pulled too much when winding it into a conical grinder, so as to prevent the gluten from being broken and the continuity of the bread roll from losing after barbecue.