Classic sweet and flaky butterhorn rolls

These delicious rolls are a little bit sweet and a touch flaky. They will melt in your mouth! I couldn’t get over how simple these were to prepare, as there’s no kneading and the dough is really easy to work with.

I think the trick to getting these rolls just right is ensuring the ingredients are at just the right temperature. You will need to refrigerate the dough for at least six hours before rolling it out.

Ingredients

• 4 cups all-purpose plain flour
• 1/2 cup sugar
• 1 tsp salt
• 1 cup cold butter, cubed
• 1 packet active dry yeast
• 1/4 cup warm water
• 3/4 cup warm milk
• 1 large egg, room temperature, lightly beaten
• 4 tbsp butter, melted, divided

Method

1. In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs.
2. In another bowl, dissolve yeast in warm water; add to crumb mixture. Add milk and egg and mix well. Cover and refrigerate overnight.
3. Divide dough into four equal portions. On a lightly floured surface, roll 1 portion into a 30cm circle. Brush with 1 tablespoon melted butter; cut into 12 wedges.
4. Roll up, beginning with the wide end, and place on a greased baking tray. Repeat with remaining dough. Cover and let rise in a warm place until nearly doubled, usually about 1 hour.
5. Bake at 190C for 10-12 minutes or until golden brown. Remove and set aside to cool before serving.