GERMAN BUTTERHORN ROLLS (QUICK RISE)

Steps:

• Place warm water in a glass measuring cup. Add sugar and yeast. Stir well to combine. Set aside for 5-10 minutes until nice and foamy. (See photo)
• While you are waiting for your yeast, add 3 3/4 cups of the flour, 2 TB softened butter and 1 tsp salt to stand mixer mixer bowl. Stir to combine.
• When yeast is foamy, add to flour mixture. Turn on stand mixer, fitted with a dough hook, and mix until combined, scraping sides. Slowly add the remaining 1/4 cup of flour just until the dough pulls away from the sides of the bowl and cleans the sides. I usually use the full 4 cups, but humidity, flour etc. can vary. (See photo)
• Once the dough is in a ball, is cleaning the sides of the mixer bowl and isn't excessively climbing the dough hook, let the mixer knead the dough gently for 4-5 minutes until smooth and elastic. Transfer to buttered bowl, turning over once to coat. Cover with buttered Saran Wrap and allow to rise for approximately 30 minutes in a warm, draft-free place.
• Gently punch the dough down and place on a very lightly floured baking mat. Cut the dough in half. Each half of dough will produce 12 rolls total.Take one half of the dough and gently stretch into a circle, as if you were making pizza dough. When round, using a lightly floured rolling pin, roll gently to produce a uniform thickness.Then cut to form 12 triangles. Roll triangles from large side to small, tucking tip under and bending ends slightly forward. Place on parchment lined baking sheet, allowing enough room to rise and bake. Repeat with rest of dough. When all dough is formed, you will have 24 rolls.
• Once all of the triangles are formed, cover the rolls with buttered Saran Wrap and allow to rise again for 30 minutes. Preheat oven to 375 degrees.
• Remove Saran Wrap and bake for 11-14 minutes until golden. (In my electric oven, they take 13 minutes exactly.) Remove from oven and brush lightly with melted butter. Cool on metal racks.