Mar 10, 2011

Breakfast at Ease

Malaysia won by aggregate to the next round of Pre-Olympic Tournament. The result for yesterdays match which was held in Lahore, Pakistan was 0-0. Luckily for Malaysia to have gained 2 points already during the first match. The scheduled match that was supposed to aired live last night was canceled due to technical reason. 

Well now, almost 9.30 a.m here and I just had my breakfast. Two rolls with a cup of latte. My usual pick in the morning. Simple yet fulfilling. With the birds tweeting somewhere, this calm and peaceful morning is rare. Usually by now, you can hear kids screaming on top of their lung playing in front of the house. They might have sleep in today. I'm grateful for that. ^_^ 

Oh, actually I want to talk about that breakfast rolls. Sweet rolls that were shaped into horns *if you can tell*, were so soft and fluffy. When eating, I like to peel the layers and ate them one by one. It's such an experience! I like them dipped in my drinks too. Equally enjoyable... ;) 

Sweet Butterhorn Rolls:
  • 2 1/4 tsp instant yeast
  • 1/2 cup warm water
  • 1/2 cup scalding hot milk
  • 1/2 cup butter
  • 1/3 cup sugar
  • 1 tsp salt
  • 1 egg
  • 4 cups all purpose flour
  1. Sprinkle yeast over the 1/2 cup of warm water. Let stand for 5 minutes, or until bubbly
  2. Use a big bowl and combine together hot milk, butter, sugar and salt. Let the mixture cool to room temperature
  3. Then, whisk in the yeast and egg. Add in 2 cups of flour and mix them thoroughly
  4. Add in the additional 2 cups of flour to form a soft dough. Knead the dough lightly then form into a ball. Coat with a little oil and also greased the bowl it'll be placed. Cover with a cling wrap and let rise in a warm spot for 1 hour or until doubled
  5. Once risen, divide into halves. Flatten each half into a big circle on lightly floured surface. With a sharp knife, cut into 12 wedges
  6. Roll each wedges from the wide end. Placed on greased baking sheet and let rise to doubled in size about 30 minutes
  7. Bake in preheated oven, 200 C / 400 F for 15 minutes
* P/s: 
  • To get the shiny look on the rolls, reserve 2 Tbsp whisked egg plus 1 Tbsp milk for glazing before baking
  • Store remaining baked rolls in covered container so the skin stayed soft


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