Butterhorns



Great as a dinner bun ...but put the icing on and
dip in nuts/coconut.  I made a batch of these
and took some to neighbors and to my husband's
students at school ... they want to marry me!!
These buns are soft - moist - full of flavor -
definitely a new go to recipe of delishousness!!

Recipe via: Sharon Gibb
Mix in bowl:
   4 1/2 cups warm water
   1 c powdered milk (made up) or warm milk
   (Total 5 1/2 cups liquid)

Add :
   1 cup sugar
   1 cup oil (or butter)

Add
   4 TBSP yeast - instant

Add
   4 beaten eggs
   2 tsp salt

Mix in:
   12 cups flour

Knead in Bosch 10 min

Divide dough into 5 portions
Roll out into rectangle
Spread w butter

Depending what shape you want:
   Roll up like cinnamon buns
              OR
   Roll out a rectangle and cut each rectangle corner to corner making to triangles
   Roll each wedge starting   from wide end and roll to point or roll into a circle and cut "pie wedges" and roll 

Place on greased pan so they don't touch each other
Raise 45 -60 min until double in size

Depending how many cookie sheets you have you may need to put extras on sprayed cupboard to raise and then gently transfer to cookie sheet to bake as another sheet becomes available .. actually I put them on parchment paper and then moved them the cookie sheet to bake

Bake @ 350*

Icing:
1/4cup butter
Juice of an orange or 2 TBSP real lemon
2 cups Icings sugar
1/4 cup Cream or canned milk

Mix to a thick consistency - but spreadable
Ice with butter icing and dip in chopped nuts - mixture of toasted almonds and pecans (not toasted) or coconut (toasted or not)

These buns freeze well - if there are any left to freeze!