Almond-Filled Butterhorns

In a bowl, dissolve yeast in milk. Add 1/4 cup sugar and butter; mix well. In a large mixing bowl, combine the flour, salt and remaining sugar. Add the eggs, one at a time, beating well after each addition. Add yeast mixture; beat until smooth. Cover and refrigerate overnight.

Punch dough down; divide into thirds. On a lightly floured surface, roll each portion into a 12-inch circle. Melt 3 tablespoons butter; brush 1 tablespoon over each circle. In a bowl, combine the sugar, almonds, egg, extract, lemon peel and remaining butter; mix well. Spread a third over each circle of dough.

Cut each into 12 wedges. Roll up wedges from the short end; place pointed side down 2-inches apart on greased baking sheets.

Cover and let rise in a warm place for 30 minutes or until doubled. Bake at 375 degrees F for 10-12 minutes or until lightly browned. Combine glaze ingredients; brush over warm rolls.