Almond-Filled Butterhorns

• 3-1/4 teaspoons active dry yeast
• 2 cups warm milk (110u0b0 to 115u0b0)
• 4 eggs
• 1 cup mashed potato flakes
• 1 cup butter, softened
• 1/2 cup sugar
• 1-1/8 teaspoons salt
• 7 to 8 cups all-purpose flour
• 1 can (12-1/2 ounces) almond cake and pastry filling

1. In a large bowl, dissolve yeast in milk. Add the eggs, potato flakes, butter, sugar, salt and 4 cups flour. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; spread each with filling. Cut each circle into 12 wedges.
4. Roll up wedges from the wide end and place point side down 2 in. apart on greased
5. . Curve ends to form a crescent. Cover and let rise until doubled, about 30 minutes.
6. Bake at 375u0b0 for 10-12 minutes or until lightly browned. Remove from pans to wire racks. Serve warm.

active dry yeast, warm milk, eggs, butter, sugar, salt, flour, almond cake

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