Butterhorn dinner rolls

Stir the yeast into a little warm water and leave 15 to 20 minutes until foamy.

Heat the butter, milk and sugar in a saucepan over medium, stirring occasionally, until the butter melts and the sugar dissolves.

Pour into a large mixing bowl and cool a couple of minutes, to very warm, about 120F.

Add the flour, holding back about a cup, then the salt, the yeast mixture and the egg yolk; mix with a spatula to a very thick, wet batter.

Add about three quarters of a cup more flour and mix and knead by hand in the bowl, adding only as much flour as needed, to a very soft, sticky dough that pulls from the sides.

Cover and let rise unkneaded about an hour, until almost doubled.

Turn onto a floured surface, press out the air, and knead about 5 minutes until smooth and elastic.

Return to the lightly buttered bowl, cover and rise 30 minutes.

Press into a circle about an inch thick, flip smooth side down, and press to about half an inch thick, by hand or with a roller.

Cut into 12 wedges: in half, in quarters, then each quarter into three.

Roll each wedge up from the wide end to the point, stretching the ends for the horn shape; pinch the point to seal and set seam side down on a Silpat-lined baking sheet.

Proof 15 to 20 minutes until puffed; for a lighter roll proof longer, about 45 minutes.

Bake in the centre of a 375F oven 20 to 25 minutes, until light golden brown and cooked through.

Brush the hot rolls generously with butter and cool completely on a rack.