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Ingredients at Firehouse Pantry

Butter Horn Nut Rolls
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Recipe By: Janet Hart
Prep. Time:
4:00
Serves: 50-60

4 cups all-purpose flour
1 lb. butter OR margarine
2 egg yolks
1 1/2 cups milk
1 1/2 Tbls. distilled
white vinegar
1 1/2 cups granulated sugar
1 1/2 cups chopped walnuts
2 Tbls.
ground cinnamon
1/4 cup melted butter OR margarine

Ingredients at Firehouse Pantry

-Cut butter into flour then stir in egg yolks, milk, and vinegar.
-Form dough into a ball and refrigerate for 2 hours.
-Combine sugar, walnuts, and cinnamon in bowl; set aside.
-Divide chilled dough into 6 equal portions; keep any portions of dough not being worked with refrigerated.
-Roll out 1 portion of the dough at a time onto a floured surface to 1/2" thick.
-Spread 1/2 cup of the walnut mixture over the dough.
-Tightly roll up the dough.
-Using dental floss or string, slice the roll into 1/2" thick pieces.
-Lay the slices out onto a grease cookie sheet.
-Repeat with remaining dough portions
-Bake in a 375 degree oven for 25-30 minutes.
-Brush hot rolls with melted butter.

 

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