The Humpherys Family

Almond Butterhorns

Source  Taste of Home
Recipe Added:  11/10/2011
3-1/4 tsp active dry yeast
1 cup warm milk (110°-115°)
1/2 cup sugar
1 cup butter, softened
4 cups flour
1/8 tsp salt
4 eggs
Filling
5 Tbsp butter, softened
1 cup sugar
1 cup ground almonds
1 egg, lightly beaten
1 tsp almond extract
1/2 tsp grated lemon peel
Glaze
1 cup powdered sugar
2 Tbsp milk
1/4 tsp vanilla
In a small bowl, dissolve yeast in milk. Add 1/4 cup sugar and butter; mix well. In a large 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 Tbsp butter; brush 1 Tbsp 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.
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