Almond Butterhorns

1. 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. 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. 3

   Cut each into 12 wedges. Roll up wedges from the wide end; place point side down 2 in. apart on greased

4. 4

   . Curve ends to form a crescent.

5. 5

   Cover and let rise in a warm place for 30 minutes or until doubled. Bake at 375u00b0 for 10-12 minutes or until lightly browned. Remove from pan to wire racks. Combine glaze ingredients; brush over warm rolls.

* Per serving · 4 servings · Values may vary.

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