Thursday, April 26, 2007

Butterhorns (in the bread machine)

1 cup milk
3 beaten eggs
1/2 cup unsalted butter
1/2 cup sugar
1 teaspoon salt
4-1/2 cups bread flour
1 pkg (2-1/4 teaspoon) active dry yeast

Scald milk (heat milk on med-low until small bubbles form around edges of pan and milk leaves a slight film on pan - DO NOT BOIL!). Temper eggs and milk by slowling adding milk to eggs while continuously whisking. If you don't do this, your eggs will cook when added to the hot milk! Pour into bread machine pan. Add butter, sugar, salt and flour. Form pocket in flour for yeast granules, it's important not to get the yeast wet before mixing.

Carefully place bread pan into machine and select dough cycle. If you don't have a dough cycle, you can stop your machine after the first rise.

Remove dough from machine. Divide into thirds. Roll each third on lightly floured surface to 9" round. Brush with olive oil (or vegetable). Cut each circle into 8 wedge shaped pieces. A pizza cutter works awesome for this.

Roll each wedge, starting with wide end and rolling to point. Arrange on greased baking pans and brush with olive oil or egg wash (1 egg mixed with enough milk to make 1/4 cup, that's what I used, although the olive oil keeps your towel from sticking to the dough, LOL). Cover and let rise until very light (about an hour).

Bake at 400 degrees for 10 minutes.

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