Cinnamon Walnut Butterhorns - cooking recipe

Ingredients

For Butterhorns
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
For filling
1/2 cup soft butter or 1/2 cup margarine
1/2 cup sugar
2 tablespoons cinnamon
1 cup chopped walnuts
For glaze
1 egg, beaten
2 tablespoons milk

Preparation

In a large bowl, combine hot milk and butter.
Stiruntil butter is melted.
Cool.
Add in eggs and sugar.
Dissolve yeast in the warm water and let stand 5 minutes until bubbly.
Add to milk mixture.
Beat in flour by hand or with heavy duty mixer, keeping dough satiny.
Cover and refrigerate 2 hours or up to 4 days.
Divide dough into 4 parts.
On floured surface, roll each part at a time to make 12 inch circles.
Spread each circle with 1/4 of the butter.
Mix sugar and cinnamon.
Sprinkle each circle with 1/4 of the mixture.
Sprinkle each circle with 1/4 of the walnuts.
Cut each circle into 8 equal wedges.
Roll each wedge starting with the wide end to make a crescent shape.
Place on greased cookie sheet.
Let rise until puffy, about 45 min to 1 hour.
Mix egg and milk to make glaze.
Brush rolls with mixture.
Bake at 375 for 13 to 15 minutes.