Go Back
Print

Hörnchen (German Crescent Rolls)

Fluffy, light and delicious yeast bread rolls shaped like little horns.
Course Breakfast
Cuisine German
Keyword bread
Servings 8

Ingredients

  • 2 ½ tsp dry yeast
  • ? cup whole milk warmed
  • 3 tbsp white sugar
  • ¼ tsp table salt
  • 3 tbsp unsalted butter melted
  • 1½-2 cups all purpose flour

Egg Wash

  • 1 egg large
  • 1 tbsp whole milk

Instructions

  • Preparation:
    In a large bowl, combine the yeast, sugar, warm milk, salt and melted butter. Stir well.
    Continue to stir and gradually add in the flour, little by little. Keep stirring until the dough no longer sticks to sides of the bowl.
  • Then turn the dough over onto a floured surface and knead the dough for 7-10 minutes, only adding flour if the dough is sticky.
    Shape the dough into a ball and using a mezzaluna or a knife, cut the dough (like a pizza) into 8 equal portions.
  • One by one, roll out each portion into a long triangle, about 6 to 7 inches (15-17cm) long.
    Then starting with the widest end of the triangle, roll the dough up until you meet the smallest end.
    Then fold the dough to create the horn-shape or the shape of the letter "U."
  • Continue until all of the hörnchen are shaped (grab some little helping hands if you have them).
    Then place them onto a baking sheet lined with parchment paper, cover them with a dish towel and allow them to rise in a warm place for about an hour, or until they have doubled in size.
  • Meanwhile, pre-heat your oven to 375F/190C.
    Once the hörnchen have risen, remove the towel and prepare the egg wash by mixing the egg and milk in a small bowl.
    Using a pastry brush, brush each of the hörnchen generously with the egg wash.
  • Then place them into the oven to bake for 10-15 minutes or until golden brown.
    Serve and enjoy while they are still warm or save some for later.

Video