Butterhorns

Put powdered milk into a microwave safe container that can hold 2 cups of liquid. Add enough water to the powdered milk to make 2 cups of milk and mix well. Scald the milk, in microwave on high for about 4 minutes or on the stove-top by stirring and heating to 180 F (82 C). Pour over margarine, salt, and 1/2 c. sugar in a large mixing bowl. Mix to dissolve and allow to cool to lukewarm. Heat oven to warm.

Once the mixture has cooled, add 2 c. of flour and the eggs and mix well. Add 3 1/2 c. flour and yeast. Mix well until a soft dough begins to form. Turn on to a well floured surface and knead until the dough is well combined, about 5 minutes. Oil the mixing bowl. turn the dough in the bowl to coat. Cover bowl with plastic wrap and a towel. Turn off oven and place bowl in the oven. Allow dough to rise for 1 hour or until dough has doubled.

Remove from oven and punch dough down. Turn dough onto a floured surface and cut into 6 even pieces, take one and set the other 5 to the side. Roll the piece into a circle, about 1/4 inch thick. Spread a thin layer of sour cream on the circle and lightly sprinkle with sugar. Cut the circle into 8 pie pieces. Tightly roll the pie pieces with the larger end toward the point, like a croissant, to form the butterhorn. Place the rolled butterhorn onto a parchment lined or greased cookie sheet. Continue this process until you have 48 butterhorns. Allow the butterhorns to rise for 30-45 minutes. You can warm the oven again if you are having problems with rising. Once the butterhorns have risen, heat oven to 350 F (175 C). Bake the butterhorns for 10-15 minutes on the middle rack, or until golden brown. Allow to cool.

To make the frosting, add all the ingredients to a bowl. Mix until the butter and cream cheese has creamed. Frost the cooled butterhorns and decorate with sprinkles.