Almond Butterhorns

• 3-1/4 teaspoons active dry yeast
• 1 cup warm 2% milk (110u0b0 to 115u0b0)
• 1/2 cup sugar, divided
• 1 cup butter, softened
• 4 cups all-purpose flour
• 1/8 teaspoon salt
• 4 large eggs
• 5 tablespoons butter, softened, divided
• 1 cup sugar
• 1 cup ground almonds
• 1 large egg, lightly beaten
• 1 teaspoon almond extract
• 1/2 teaspoon grated lemon zest
• 1 cup confectioners' sugar
• 2 tablespoons 2% milk
• 1/4 teaspoon vanilla extract

1. 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.
2. 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 zest and remaining butter; mix well. Spread a third over each circle of dough.
3. Cut each into 12 wedges. Roll up wedges from the wide end; place point side down 2 in. apart on greased
4. . Curve ends to form a crescent.
5. Cover and let rise in a warm place for 30 minutes or until doubled. Bake at 375u0b0 for 10-12 minutes or until lightly browned. Remove from pan to wire racks. Combine glaze ingredients; brush over warm rolls.

active dry yeast, milk, sugar, butter, allpurpose, salt, eggs, butter, sugar, ground almonds, egg, almond, lemon zest, sugar, milk, vanilla

Taken from www.tasteofhome.com/recipes/almond-butterhorns/ (may not work)