• Soak the yeast to soften.  In a second small bowl mix together 1 package yeast, 1 tsp sugar and 1/2 cup warm water. Let stand until yeast becomes frothy.
  
• Set out the egg to warm to room temp.
• Mix the 4 c flour, 1/2 tsp salt and 1/2 c sugar together in a large bowl.
• Scald a 1/2 cup milk, add 1/2 cup stir until butter melts. Set aside until lukewarm.
  
• Once lukewarm, add 1/2 cup warm water, the egg and the softened yeast mixture.
• Let the dough rise until double in bulk.  
  
• Punch down to remove the excess air.
  
• Roll out the dough on a floured board/counter. Spread with butter, roll up like a jelly roll and cut into 1-inch slices.  
  
• Place on a greased cookie sheet lined with parchment paper and let rise about an hour.  Bake at 375 for 25 min.

Icing Glaze

• Mix together 2 cups icing sugar, 2 tbsp milk, 1 tsp vanilla. Add more milk if needed for consistency.
  
• Drizzle the butterhorns with the icing and then dip in chopped walnuts, pecans or almonds.
• Can be served warm, or cold.