Sunday, July 13, 2014

Cuernitos - Argentine Bread Rolls

You have your favorite plate of pasta, delicious soup or a dish full of yummy sauce to mop up - then these dinner rolls are the perfect addition!  In Argentina they are called cuernitos.  They are so scrumptious!

Cuernitos - Argentine Bread Rolls
























Ingredients

  • 1 cup milk
  • 3/4 cup butter
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 pack active dry yeast
  • 1/4 cup warm water
  • 4 cups unbleached flour
  • 2 eggs at room temperature
  • Oil
  • Melted butter

Heat milk, butter, sugar and salt in a  saucepan just until butter melts; remove from heat and cool slightly.

Dissolve yeast in warm water in large bowl of electric mixer.  When milk mixture is lukewarm, beat into yeast.  Add 2 cups flour and beat at slow, then medium speed 2 minutes.  

Beat in eggs; when well blended, stop mixer and scrape down bowl.  Slowly add 1 cup of flour, beating at low speed 2 minutes.  Remove beaters, stir in 3/4 cup flour and beat with a wooden spoon until dough is smooth and elastic.

Oil a large bowl and place the dough in.; brush top with oil and cover with plastic wrap.  Set in a warm place. Let dough rise until it doubles.

Punch down the dough when ready and beat out any air bubbles by kneading.  Divide into 4 equal pieces.

Sprinkle remaining flour on a surface and roll each piece in a circle 1/8 inch thick.  Brush with melted butter, then cut each circle in 8 wedges.  Roll each one up from wide to narrow end to form a crescent.  Arrange crescents on lightly oiled baking sheets, allowing room for rolls to triple in size.  Brush with more melted butter, cover with butter and set in warm place to rise for an hour.

Bake in preheated oven 200 degrees celsius for about 10-12 minutes or until pale gold.  Remove to racks.  When cool, bag airtight and refrigerate or freeze.  Just before dinner, remove as many rolls as you'll need; arrange on baking sheets or foil and reheat for 15 minutes until hot.

Cocinar, comer y ser feliz!
Leticia

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