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Cinnamon walnut butterhorns

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Ingredients/Components

sugar - 1/2 c
cinnamon - 2 Tbsp
eggs - 3 item
milk - 2 Tbsp
butter or margarine - 1/2 c
all-purpose flour - 6 c
walnuts, chopped - 1 c
active dry yeast - 1 pkg
milk, scalded
soft butter or margarine
warm water 110~ - 1/4 c
Glaze:1 egg, beaten

How to make cinnamon walnut butterhorns:

Filling:1/2 c. soft butter or margarine1/2 c. sugar2 Tbsp. cinnamon1 c. walnuts, chopped Glaze:1 egg, beaten2 Tbsp. milk In a large bowl, combine hot milk and butter. Stir until butter is melted. Cool. Add eggs and sugar. Dissolve yeast in 1/4 cup of warm water. Let stand 5 minutes, until bubbly. Add to the milk mixture. Beat in flour by hand or with heavy duty mixer, keeping dough satiny. Cover and refrigerate for 2 hours or up to 4 days.

Divide dough into 4 parts. On floured surface, roll the parts one at a time to make 12 inch circles. Spread each quarter of dough with 1/4 the butter. Mix sugar and cinnamon and sprinkle 1/4 of it over each dough part. Also sprinkle 1/4 walnuts over each part.

Cut each circle of dough into 8 equal wedges. Roll up each wedge, beginning with the wide end, to make crescent shapes. Place on greased cookie sheet. Let rise until puffy, about 45 minutes to 1 hour.

Mix egg and milk to make a glaze. Brush this on each roll. Bake at 375° for 13 to 15 minutes.

Recipe categories: Breads, Rolls/biscuits, Yeast breads.

Rating:

Average rating: 4, total votes: 4

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