Cinnamon Walnut Butterhorns |
|
 |
Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 4 |
|
These are so easy and just so soft and yummy! Bake then all at once or you can refrigerate the dough to bake some later. Cook time includes chill and rising time. 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 |
Directions:
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.
|
|