Breakfast

Duo-Tone Butterhorn Rolls

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Duo-Tone Butterhorn Rolls

Author: 

My Kale Kitchen

Prep: 
3 Hours
Cook:
20 Minutes
Total: 
3 Hours 20 Minutes

Ingredients

Blue Dough Ingredients:

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

Orange Dough Ingredients:

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

Other Ingredients:

  • Melted vegan butter for brushing

Equipment Needed:

  • Stand mixer with dough hook attachment

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

Instructions

  1. Prepare blue dough: Place warm oat milk, sugar and yeast in the bowl of a stand mixer and set aside for 10-15 minutes, until the mixture is frothy.
  2. 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.
  3. Remove dough and form a dough ball. Place the dough ball in a clean bowl, cover and set aside.
  4. Prepare orange dough: Follow steps 1 through 4 and prepare the second dough.
  5. 1st proof: From the time your cover the second dough, proof both doughs for 60-90 minutes.
  6. 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. 
  7. Follow step 6 and roll the blue dough, ensuring both dough circles are approximately the same size as the orange circles.
  8. 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.
  9. 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 in-between the rolls, allowing them to rise.
  10. 2nd proof: Cover with a kitchen towel and set aside for 45-60 minutes.
  11. Bake: When ready to bake, preheat oven to 350º 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.
  12. Cool: Allow the rolls to cool on a wired rack to room temperature before serving.

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