Recipe makes for 20 horns.

3 ½ cups (500g) plain flour
3 ½ cups (500g) wholemeal flour
3 cups milk
½ cup (100g) melted Røros Butter
1 standard packet yeast (11 grams)
2 tbsp sugar
1 tsp salt
ham/cheese
glaze with a whisked egg before cooking
poppy seeds for decoration

Melt the butter completely before adding the milk. Let the mixture cool to lukewarm.

Add the yeast to the mixture, before adding all the dry ingredients. Mix together for 5-6 minutes or until the dough comes together and pulls away from the sides of the bowl.

Cover the bowl and place it somewhere warm until the dough has doubled in size. Scrape the dough onto a floured surface and divide into two.

Use a rolling pin to flatten the dough, shaping it into a circle (like a pizza!) Divide the dough into triangles, adding the filling on the wide end of the triangle.

Roll the triangle together from the wide end. Place on a baking tray, bending the horn until it has the desired shape.

Let the horns rise for approximately 40 minutes before glazing with egg and decorating with poppy seeds.
Cook in a preheated oven at 435°F for about 10 minutes, or until golden.