Cinnamon Walnut Butterhorns

Recipe by pines506
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READY IN: 3hrs 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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