Cinnamon Walnut Butterhorns

Directions

1. 1
   In a large bowl, combine hot milk and butter.
2. 2
   Stiruntil butter is melted.
3. 3
   Cool.
4. 4
   Add in eggs and sugar.
5. 5
   Dissolve yeast in the warm water and let stand 5 minutes until bubbly.
6. 6
   Add to milk mixture.
7. 7
   Beat in flour by hand or with heavy duty mixer, keeping dough satiny.
8. 8
   Cover and refrigerate 2 hours or up to 4 days.
9. 9
   Divide dough into 4 parts.
10. 10
    On floured surface, roll each part at a time to make 12 inch circles.
11. 11
    Spread each circle with 1/4 of the butter.
12. 12
    Mix sugar and cinnamon.
13. 13
    Sprinkle each circle with 1/4 of the mixture.
14. 14
    Sprinkle each circle with 1/4 of the walnuts.
15. 15
    Cut each circle into 8 equal wedges.
16. 16
    Roll each wedge starting with the wide end to make a crescent shape.
17. 17
    Place on greased cookie sheet.
18. 18
    Let rise until puffy, about 45 min to 1 hour.
19. 19
    Mix egg and milk to make glaze.
20. 20
    Brush rolls with mixture.
21. 21
    Bake at 375 for 13 to 15 minutes.