Butterhorns

For the Dough

1 cup whole milk

6 Tbsp butter

2 packages rapid-rise yeast

1 cup warm water

1 Tbsp sugar

7 cups flour

3 eggs

1/2 teaspoon salt

1/2 sugar

For the Layers

1 cup butter, softened

1/2 cup sugar

For the Topping

2 cups powdered sugar

1 tsp almond extract

2 Tbsp of milk (or more, to desired consistency)

1/2 cup sliced almonds (optional, for decoration)

To Make the Dough:

- Heat milk and butter until warm, but not hot, about 110 degrees on instant-read thermometer

- Meanwhile, in mixing bowl, soften yeast with 1 cup warm water (warm to the touch) and 1 tablespoon sugar

- Add warm milk and butter, salt, remaining sugar, and 3 cups flour. Beat in mixer until smooth.

- Add eggs, beat well

- Add remaining 4 cups of flour, one at a time, beating well after each addition. Dough will be medium soft.

- Kneed by hand or machine until smooth and elastic, about 10 minutes.

- Place in greased bowl, turning to coat all sides. Cover with plastic wrap and allow to rise in warm place until doubled (about 2 hours) or allow to rise in refrigerator overnight.

To Shape the Rolls:

- After rising, gently press dough into 9 x 24 inch rectangle.

- Spread with 4 tablespoons softened butter and sprinkle with 2 tablespoons sugar

- Fold in thirds, like a letter. Roll out again to 9 x 24 inch rectangle. Spread butter, sprinkle sugar, and fold in thirds again. Repeat, until you have folded and rolled 3 times total. (Shape to 9x24 rectangle, spread, sprinkle, fold. Roll to rectangle, spread, sprinkle, fold. Roll to rectangle, spread, sprinkle, fold. Roll to rectangle, spread, sprinkle, fold. Roll to rectangle. Stop.)

- Cut in 18 to 24 strips approximately 1 inch wide. Twist dough and shape into pinwheel rounds, tucking outside end in. Place on parchment-lined baking sheet. Allow to double in size.

- Bake in 350-degree oven for 15-20 minutes, one sheet at a time, until golden brown.

- Remove from sheet and allow to cool 5 minutes. Drizzle with icing and sprinkle with sliced almonds.