Duo-Tone Butterhorn Rolls

Prep Time

3 Hours

Cook Time

20 Minutes

Total Time

3 Hours 20 Minutes

Yields

Ingredients

Blue Dough Ingredients:

180 g warm oat milk
40 g sugar
5 g active dry yeast
110 g melted butter
5 g salt
390 g all-purpose flour
7 g Blue Butterfly Pea Powder*
1/8 tsp Aqua Blue Spirulina Powder*

Orange Dough Ingredients:

180 g warm oat milk
40 g sugar
5 g active dry yeast
110 g melted butter
5 g salt
390 g all-purpose flour
10 g Vermillion Annatto Powder*

Other Ingredients:

Melted butter for brushing (dairy-free/vegan butter works well too)

Equipment Needed:

Stand mixer with dough hook attachment

*Color Powders are from Suncore Foods® - This recipe post is not sponsored.

Equipment Needed

Instructions

Prepare blue dough: Place warm oat milk, sugar and yeast in the bowl of a stand mixer and set aside until the mixture is frothy.
Mix in melted butter on low speed for 30 seconds. Mix in all remaining ingredients on low speed (or at the mixer recommended speed for dough) until the dough comes together and is no longer sticking to the walls of the bowl.
Remove dough and form a dough ball. Place the dough ball in a clean bowl, cover and set aside.
Prepare orange dough: Follow steps 1 through 3 and prepare the second dough.
1^st proof: From the time your cover the second dough, proof both doughs for 60-90 minutes.
Deflate and roll doughs: Punch the air out of the orange dough and form another dough ball. Cut the dough into half and work with one portion at a time. Using a rolling pin, roll both doughs separately into circles, each about the size of a medium pizza. Brush melted butter over both dough circles and set aside.
Follow step 6 and roll the blue dough, ensuring both dough circles are approximately the same size as the orange circles.
Assemble dough: Place each of the blue circles over the orange circles. Using your hands, gently stretch the dough out around the edges to ensure both doughs are stacked evenly and are the same size. Using your fingertips, gently press the dough around the circumference, sticking the edges together. Brush melted butter on both the blue doughs. Place some parchment paper on a baking tray and set aside.
Shape dough: Cut each stack, like a pizza, into 8-10 triangles. Take one slice and starting from the long end, roll the dough inwards forming swirls with every completed rotation. Gently press the tip of the triangle into the dough and place the roll on the prepared baking tray with the crease side facing down. Follow the same process and shape the remaining triangles. When placing the rolls on the baking tray, leave enough room between the rolls for them to rise without sticking together.
2^nd proof: Cover with a kitchen towel and set aside for 45-60 minutes.
Bake: When ready to bake, preheat oven to 350^º F. Brush the rolls with melted butter and bake for 15-25 minutes on the middle rack. If the rolls are small bake for 15-18 minutes. If the rolls are large bake for 20-25 minutes. Oven temperatures vary, once the rolls are ready, the top of the rolls should be lightly crisp and the bottom should be golden-brown. The rolls should sound hollow when you tap on them.
Cool: Allow the rolls to cool on a wired rack to room temperature before serving.