Matcha and Purple Carrot Butterhorn Rolls
Total Time:
3 Hours & 20 Minutes
Ingredients
Butterhorn rolls:
- 90 g x 2 warm oat milk
- 20 g x 2 sugar
- 2 g x 2 active dry yeast
- 55 g x 2 melted butter
- 3 g x 2 salt
- 195 g x 2 all-purpose flour
Color powders:
- Purple - 5 g Ebony Carrot (from Suncore Foods® - this recipe post is not sponsored)
- Green - 7 g Midori Jade Matcha (from Suncore Foods® - this recipe post is not sponsored)
Other ingredients:
- Melted butter for brushing
Equipment needed:
- Stand mixer with dough hook attachment
Instructions
- Prepare purple dough: Place 90 g warm oat milk, 20g sugar and 2 g yeast in the bowl of a stand mixer and set aside until frothy.Mix in 55 g melted butter on low speed for 30 seconds. Mix in 3 g salt, 195 gflour and 5 g Ebony Carrot powder on low speed (or at the mixer recommendedspeed for dough) until the dough comes together and is no longer sticking tothe walls of the bowl. Remove dough and form a dough ball. Place the dough ballin a clean bowl, cover and set aside.
- Prepare green dough: Follow step 1 and prepare the green dough.
- 1st proof: From the time you cover the green dough, proof both doughs for 60-90 minutes.
- Roll purple dough: Punch the air out of the purple dough and using a rolling pin, roll the dough into a large circle, about the size of a medium pizza. Brush melted butter over the dough and set aside.
- Roll green dough: Similarly, punch the air out of the green dough and roll the dough into a large circle, approximately the same size as the purple dough.
- Stack doughs: Place the green dough over the purple dough. Using your hands, gently stretch the dough out around the edges to ensure both doughs are stacked evenly and are the same size. Using a rolling pin, gently roll the doughs together and using your fingertips, gently press the dough around the circumference sticking the edges together. Brush melted butter on the green dough. Place parchment paper on a baking tray and set aside.
- Shape dough: Cut the dough stack, like a pizza, into 10 triangles. Working with one slice at a time and starting from the long end, gently stretch the tips out and roll the dough inwards forming swirls with every completed rotation. Gently press the end 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 in-between the rolls, allowing them to rise.
- 2nd proof: Cover the rolls with a kitchen towel and set aside for 45-60 minutes.
- Bake: When ready to bake, preheat oven to 3500 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. Once ready, the top of the rolls should be lightly crisp and should be golden-brown on the bottom. 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.
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