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Recipe Name:	Butterhorn Rolls
Category:	Breakfast
Notes:	Nana
Ingredients:	1 1/2c milk 2 eggs 1/2c sugar 1T salt 1c margarine 2pkg dry yeast dissolved in 1/4c warm water with 1/2tsp sugar in it\ 3 1/2c flour (approximately)--to make GF use Bob''s Cup 4 Cup and add 2 extra tsp xantham gum Glaze: Thin mix of powdered sugar, milk (water) and vanilla For Almond Bread: Same dough mix as above, but fill with 6 oz marzipan & 2T butter creamed together. Use almond extract for glaze instead of vanilla.
Directions:	(Make sure yeast bubbles a little when dissolved) Blend oleo & flour like pie crust. Beat eggs and milk together. Add sugar & salt to flour then egg mixture. Add dissolved yeast (will be sticky) Add flour as needed to make a soft dough. Refrigerate over night. Roll dough out on board like thick crust - cut circle into wedges - roll each piece starting with wide end. Put on lightly greased pan. Rise until very light. Bake at 400 for 15min. (until golden) Glaze. For Almond Bread - can fill each butter horn with butter/marzipan mix OR roll out a rectangle and spread filling and fold into loaf and bake.

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