Butterhorns

Yield: about 18 servings (depends on size)

2/3 cup milk
1/2 cup sugar
1 1/4 teaspoon salt
1/2 cup butter
2/3 cup lukewarm water
2 tablespoons sugar
2 envelopes (1/2 ounce or 4 1/2 tsp) dry yeast
3 eggs (beaten)
6 cups flour (approximately)
oil
melted butter
cinnamon and sugar mixture (optional)

Glaze (optional):
combine all ingredients and beat until smooth:
2 cups powdered sugar
3 tablespoons warm milk
2 tablespoons butter
1/2 teaspoon vanilla

Scald milk. Stir in the 1/2 cup sugar, salt, and 1/2 cup butter. Pour lukewarm water into mixing bowl. Stir in the 2 tablespoons of sugar and the yeast. Let stand about 5 minutes. Then add milk mixture and beaten eggs. Blend well. Add 3 cups of the flour, beat until smooth. Stir in about 3 cups additional flour. Turn dough onto a lightly floured surface. Knead until satiny and smooth. Place in greased bowl and brush top lightly with oil. Let rise in warm place until double (about two hours) then punch down and turn onto a lightly floured board. Roll out to 1/4" thickness.

Spread liberally with melted butter and sprinkle with the cinnamon and sugar mixture (optional, use anything you like, example raisins and nuts) Roll as for jelly roll. Using a dough cutter or a knife cut into 3/4" slices. Place slices onto greased sheet pan and flatten with your hand or lightly with a rolling pin. Let rise about one hour. Preheat oven to 350 F. Bake 15 - 20 minutes or until done. Remove from oven and brush with glaze while still warm. Sprinkle with sliced almonds if desired.