Horns

Horns

Serving size: 22 rolls

Courtesy of my Norwegian friend Charlotte

200 g smør = 200 g butter

6 dl melk = 6dl milk

50 g gjær = 50 g yeast

2 teaspoons salt

4 ts sukker = 4 teaspoons sugar

1 kg hvetemel = 1 kg flour

           

1.    Preheat the over to 100 C°.

2.    Melt the butter over the stove on medium heat.  Once the butter has melted slowly add the milk. Take the pot off the heat.

3.     In another bowl mix together the yeast, salt, and sugar.  Pour the mixture slowly into the pot. 

4.     Finally incorporate the flour a little bit at a time until it becomes a doughy consistency.  Let sit for an hour.

5.     After an hour the dough should have almost doubled in size.  On a floured surface roll the dough out.  Cut the dough into triangle shapes and roll it into a croissant shape.  Start with the bigger end and roll it inwards. 

6.     Place on a greased baking sheet and cook for 20 minutes or until they have a nice brown coloring.