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Almond-Filled Butterhorns cont.
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In a large mixing bowl, combine the flour, salt and remaining sugar. Add the
eggs, one at a time, beating well after each addition. Add yeast mixture; beat
until smooth. Cover and refrigerate overnight. Punch dough down; divide into
thirds. On a lightly floured surface, roll each portion into a 12-in. circle.
Melt 3 tablespoons butter; brush 1 tablespoon over each circle. In a bowl,
combine the sugar, almonds, egg, extract, lemon peel and remaining butter; mix
well. Spread a third over each circle of dough. Cut each into 12 wedges. Roll
up wedges from the wide end; place point side down 2 in. apart on greased baking
sheets. Curve ends to form a crescent. Cover and let rise in a warm place for
30 minutes or until doubled. Bake at 375° for 10-12 minutes or until lightly
browned. Remove from pan to wire racks. Combine glaze ingredients; brush over
warm rolls.
Yield: 3 dozen.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |