Butterhorns

These are such tasty little gems. We like to heat them just before serving just to make them perfect. You can simply microwave them or pan fry them in a little butter......soooo good!!! This recipe makes 24 small buns but you can make 12 large size buns if you prefer. These buns freeze well.


Ingredients:

1 Tablespoon active dry yeast
1 teaspoon sugar
¼ Cup warm water
2 Cups flour
2 Tablespoons sugar
½ teaspoon salt
½ Cup cold butter
½ Cup milk
1 egg yolk

Icing:
2 cups icing sugar
1-2 Tablespoons warm water
Walnuts or pecans

Directions:
Combine yeast, 1 teaspoon of sugar, and warm water in a small bowl. Set aside to proof.
In a bowl add flour, second amount of sugar, and salt.
With a pastry blender or fork cut the butter into the flour mixture until small crumbs form
Warm the milk add the beaten egg yolk to the milk
Pour yeast and milk mixture into the flour mixture
Cover the bowl with plastic wrap and for at least 2 hours or overnight.
Place dough on a floured surface and roll into a 6x14 inch rectangle
Cut into 24 equal pieces 6x3/4 inch pieces
Roll each piece to be approximately 10-11 inches long
Twist and roll each piece into a pinwheel shape
Place on a greased cookie sheet
Cover with a tea towel and let rise for one hour
preheat oven to 375 degrees
Bake for 10-15 minutes until lightly browned
cool on wire rack
Make icing.
Dip buns in icing and then into nuts

Printable Recipe Link:Butterhorns

Cover bowl with plastic wrap and refrigerate 2 hours or over night.