Dough
3 1/4 teaspoons dry active yeast
1 cup warm milk (110 to 115°)
1/2 cup sugar
1 cup butter or margarine, softened
4 cups all-purpose flour
1/8 teaspoon salt
4 eggs
Filling
5 tablespoons butter or margarine
1 cup sugar
1 cup almonds, ground
1 egg, lightly beaten
1 teaspoon almond extract
1/ teaspoon lemon peel, grated
Glaze
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla extract
Almond Filled Butterhorns
Recipe
Instructions
In a bowl, dissolve yeast in milk. Add 1/4 cup sugar and butter; mix well. 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. Cove and refrigerate overnight.
Punch dough down; divide into thirds. On a lightly floured surface, roll each portion into a 12-inch circle. Melt 3 tablespoons butter; brush 1 tablespoon over each circle. In a bowl, combine the sugar, almonds, egg, almond 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 short end; place pointed side down 2 inches apart on greased baking sheets.
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. Combine the glaze ingredients; brush over the warm rolls.
Punch dough down; divide into thirds. On a lightly floured surface, roll each portion into a 12-inch circle. Melt 3 tablespoons butter; brush 1 tablespoon over each circle. In a bowl, combine the sugar, almonds, egg, almond 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 short end; place pointed side down 2 inches apart on greased baking sheets.
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. Combine the glaze ingredients; brush over the warm rolls.