Name: Horn rolls
Total time: 2 h 15 min

Have you ever looked at delicious horn rolls at a bakery and wondered how professional bakers manage to create such beautifully rounded masterpieces? What would you say if we suggested that your homemade horn rolls can be even better? Would you accept the challenge and make them? This recipe will take a good 2 hours of your time, but once you take these crispy horn rolls out of the oven, you’ll hardly be able to restrain yourself from dipping them into a fish- or meat-based Argeta pâté.

Yeast starter

If you’re 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.

Put all ingredients, except for the butter, into a bowl.

If you’re using dry yeast, simply add it to the dry ingredients; otherwise, pour in the yeast starter.

Mix the ingredients and then knead them into a dough. It’s best to use a kitchen robot with a dough hook.

Knead in individual cubes of butter.

Knead the dough until it becomes pliable and smooth.

Cover the bowl with a shower cap or damp kitchen towel and put it in a warm spot in the kitchen.

Let the dough rise to double its volume, which should take about 90 minutes.

Shaping and baking horn rolls

Preheat the oven to 200°C.

After it’s risen, turn the dough over onto a flour-dusted work surface and use the scales to divide it into 60–70 g balls. There should be about 35 of them.

Roll out each dough ball in a single direction until you reach the appropriate length for your horn rolls, around 15 cm.

Hand-roll the rolled out dough to form a horn.

Repeat the process until you run out of dough.

Place the horn rolls on two baking trays lined with parchment paper.