{"id":6642,"date":"2022-06-10T09:27:11","date_gmt":"2022-06-10T07:27:11","guid":{"rendered":"https:\/\/old-argeta.cnj.digital\/en\/?post_type=magazine&p=6642"},"modified":"2022-11-09T11:52:54","modified_gmt":"2022-11-09T10:52:54","slug":"horn-rolls","status":"publish","type":"magazine","link":"https:\/\/old-argeta.cnj.digital\/en\/spread-love\/items\/horn-rolls\/","title":{"rendered":"Horn rolls"},"content":{"rendered":"\n
\n \n<\/div>\n\n\n\n

Ingredients for about 35 horn rolls:<\/h3>\n\n\n\n
\n

1 kg white wheat flour
\n14 g dry yeast or 42 g fresh yeast
\n500 ml milk
\n200 g cubed butter at room temperature
\n50 ml oil
\n1 egg
\n200 g yoghurt
\n2 tbsp sugar
\n2 tsp salt<\/p>\n\n<\/div>\n\n\n\n

Egg wash:<\/h3>\n\n\n\n
\n

1 egg
\n3 tbsp milk<\/p>\n\n<\/div>\n\n\n\n

\"kifelj\u010dki\"<\/figure>\n\n\n\n

Yeast starter:<\/h3>\n\n\n\n
\n

1.\tIf you\u2019re using fresh yeast, make a starter first: Pour 100 ml of warm milk into a bowl, crumble in fresh yeast and add 2 tbsp of sugar. Leave the starter to rise.<\/p>\n

2.\tPut all ingredients, except for the butter, into a bowl.<\/p>\n

3.\tIf you\u2019re using dry yeast, simply add it to the dry ingredients; otherwise, pour in the yeast starter.<\/p>\n

4.\tMix the ingredients and then knead them into a dough. It\u2019s best to use a kitchen robot with a dough hook.<\/p>\n

5.\tKnead in individual cubes of butter.<\/p>\n

6.\tKnead the dough until it becomes pliable and smooth.<\/p>\n

7.\tCover the bowl with a shower cap or damp kitchen towel and put it in a warm spot in the kitchen.<\/p>\n

8.\tLet the dough rise to double its volume, which should take about 90 minutes.<\/p>\n\n<\/div>\n\n\n\n

\n \n<\/div>\n\n\n\n
\n
\n
\"priprava<\/figure>\n<\/div>\n<\/div>\n\n\n\n

Shaping and baking horn rolls :<\/h3>\n\n\n\n
\n

1.\tPreheat the oven to 200\u00b0C.<\/p>\n

2.\tAfter it\u2019s risen, turn the dough over onto a flour-dusted work surface and use the scales to divide it into 60\u201370 g balls. There should be about 35 of them.<\/p>\n

3.\tRoll out each dough ball in a single direction until you reach the appropriate length for your horn rolls, around 15 cm.<\/p>\n

4.\tHand-roll the rolled out dough to form a horn.<\/p>\n

5.\tRepeat the process until you run out of dough.<\/p>\n

6.\tPlace the horn rolls on two baking trays lined with parchment paper.<\/p>\n\n<\/div>\n\n\n\n\n \n

\n
\n\n \n \n
\n Which one will you use on a freshly baked bread?<\/span>\n Discover<\/span><\/a>\n <\/div>\n\n <\/div>\n<\/div>\n\n\n
\"oblikovanje<\/figure>\n\n\n\n
\n

7.\tWhisk the egg and milk in a cup and use the mixture to egg wash the horn rolls.<\/p>\n

8.\tBake them in two rounds, each for 13\u201315 minutes at 200\u00baC.<\/p>\n

9.\tOnce they\u2019ve cooled, keep them in a container or a food storage bag.<\/p>\n\n<\/div>\n\n\n\n

\"kifelj\u010dki<\/figure>\n\n\n\n

    If you share this recipe, don’t forget to add #ArgetaBread \ud83d\ude09   <\/p><\/blockquote><\/figure>\n","protected":false},"excerpt":{"rendered":"

priprava testa<\/p>\n","protected":false},"featured_media":6660,"menu_order":0,"template":"","magazine-category-api":[16],"magazine-secondary-api":[53],"acf":[],"yoast_head":"\nRecipe for horn rolls \/ Argeta. The good side of bread.<\/title>\n<meta name=\"description\" content=\"Homemade horn rolls can be more delicious than those from a bakery. Try this easy recipe and make your very own horn rolls.\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipe for horn rolls\" \/>\n<meta property=\"og:description\" content=\"Homemade horn rolls can be more delicious than those from a bakery. 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