Butterhorns

Here's the recipe, as roughly copied from the June 10th 1987 newspaper clipping entitled 'Fran Rupprecht's Traditional German Recipes':

4 C all-purpose flour
4 Tb sugar
2 sticks (1 C)butter (do not substitute margarine [well, duhhh])
1 1/4 C lukewarm milk
1 cake yeast (this translates nowadays to 3 envelopes dry yeast. Each envelope is 2 1/4 teaspoons)
3 eggs, beaten

Filling:

2 C brown sugar
3 Tb flour
3 Tb evaporated milk

Frosting and 1 C walnuts, chopped

Mix the filling ingredients together. The mixture should not be runny.

Measure the flour, sugar and butter into a 2 qt. mixing bowl. The butter should be at room temperature. Use a pastry blender to cut the butter into the flour mixture. Dissolve the yeast in the warm milk, add to the flour and butter mixture and mix well. Add the beaten eggs and mix well. Cover the bowl with waxed paper and refrigerate overnight.

Next day: Divide the dough into 6 equal parts, shaping each part into a ball, well floured. Roll the ball out on a floured board until it is 10 to 12 inches in diameter. Use a pastry cutter to cut the rolled dough into 8 wedges. Place 1/2 tsp of the filling at the side end of the wedge and roll up. Place rolls on an ungreased baking pan, cover, and let rise 1 hour. Bake in a 375 F oven 12-14 minutes. Do not overbake or let them get too brown.

Here the recipe says to frost the butterhorns with purchased Betty Crocker Sour Cream white frosting and sprinkle with chopped nuts. I chose to stir up a basic frosting of confectioners' sugar, evaporated milk and a couple tablespoons of butter. I also toasted the nuts before chopping them.

Another trick: I brushed a few drops of evaporated milk on the dough before placing the filling on and rolling. This helped seal everything a little better.