1 1/2 c. milk, scalded
3 eggs
1 pkg. dry active yeast
6 c. all purpose flour
1/2 c. butter
1/2 c. sugar
1/4 c. warm water

FILLING:

1/2 c. soft butter
2 tbsp. cinnamon
1/2 c. sugar
1 c. chopped walnuts

GLAZE:

1 egg, beaten
2 tbsp. milk

In large bowl, combine hot milk and butter. Stir until butter is melted. Cool. Add eggs and sugar. Dissolve yeast in warm water. Let stand 5 minutes until bubbly. Add to milk mixture. Beat in flour, keeping dough satiny. Cover and refrigerate for 2 hours or up to 4 days. Divide dough into 4 parts.

On floured surface, roll each part at a time to make 12" circles. Spread each quarter with 1/4 of the butter. Mix sugar and cinnamon. Sprinkle 1/4 of it over the butter. Sprinkle with 1/4 of the walnuts. Cut into 8 equal wedges. Roll each wedge starting with the wide end to make a crescent shape. Place on greased cookie sheet. Let rise until puffy, 45 minutes to 1 hour. Mix egg and milk to make glaze. Brush rolls with mixture. Bake at 375 degrees for 13 to 15 minutes. Makes 32 butterhorns.