Ingredients for the rolls:
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:
2-3 Tablespoons Butter (softened)
2-4 Tablespoons Milk
1-2 teaspoons vanilla
2-3 Cups Powder Sugar
Crushed Toasted Walnuts/Pecans* (optional, but I think they make it what it is! yum!)Directions:
1. Combine yeast, 1 teaspoon of sugar, and warm water (105-115 degrees F) in a small bowl. Set aside to proof.
2. 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
3. Warm the milk (80-90 degrees F) add the beaten egg yolk to the milk
4. Pour yeast and milk mixture into the flour mixture, mix until a dough forms. **The first time I made these the dough was perfect, this last time when I made them it needed 2T of extra flour. You don't want it too sticky or it is hard to work with.
5. Cover the bowl and set to proof until dough is doubled in size (about an hour or so)
6. Place dough on a floured surface and roll into a 6x14 inch rectangle
Cut into 24 equal pieces 6 x 3/4 inch pieces
Roll each piece to be approximately 10-11 inches long
7. Twist and roll each piece into a pinwheel shape. Place on a greased cookie sheet
8. Cover with a tea towel and let rise for one hour
9. Preheat oven to 375 degrees. Bake for 10-15 minutes until lightly browned
Icing:
Cream your butter, milk, and vanilla. Slowly add your powdered sugar, until you get the consistency you would like for your icing. Be sure your rolls are cool before you ice them. You can either dip your iced butterhorn into your walnuts/pecans, or you can sprinkle them on!
Enjoy! These might be my favorite!
How to toast your walnuts: preheat oven to 370, place your crushed walnuts on a cookie sheet, then place in the oven. Stir nuts every 30 second to a minute. When nuts are fragrant they are done! 7-15 minutes.
