Cinnamon Walnut Butterhorns

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• 1 1/2 cups milk, scalded
• 1/2 cup butter or 1/2 cup margarine
• 3 eggs
• 1/2 cup sugar
• 1 package active dry yeast
• 1/4 cup warm water, 110 f
• 6 cups all-purpose flour
• 1/2 cup soft butter or 1/2 cup margarine
• 1/2 cup sugar
• 2 tablespoons cinnamon
• 1 cup chopped walnuts
• 1 egg, beaten
• 2 tablespoons milk

Recipe

• 1 in a large bowl, combine hot milk and butter.
• 2 stiruntil butter is melted.
• 3 cool.
• 4 add in eggs and sugar.
• 5 dissolve yeast in the warm water and let stand 5 minutes until bubbly.
• 6 add to milk mixture.
• 7 beat in flour by hand or with heavy duty mixer, keeping dough satiny.
• 8 cover and refrigerate 2 hours or up to 4 days.
• 9 divide dough into 4 parts.
• 10 on floured surface, roll each part at a time to make 12 inch circles.
• 11 spread each circle with 1/4 of the butter.
• 12 mix sugar and cinnamon.
• 13 sprinkle each circle with 1/4 of the mixture.
• 14 sprinkle each circle with 1/4 of the walnuts.
• 15 cut each circle into 8 equal wedges.
• 16 roll each wedge starting with the wide end to make a crescent shape.
• 17 place on greased cookie sheet.
• 18 let rise until puffy, about 45 min to 1 hour.
• 19 mix egg and milk to make glaze.
• 20 brush rolls with mixture.
• 21 bake at 375 for 13 to 15 minutes.