1 tablespoon milk and water into a saucepan. Slowly heat just to a scald. Remove from heat and pour liquid into a larger bowl.
Once liquid has cooled to lukewarm, add oil, sugar and salt. Blend using a wooden spoon. (Be sure to blend well.)
Next, mix in beaten egg and 2 cups of the flour. Keep mixing with spoon until smooth.
Mix in instant yeast and allow to rest uncovered for 10 minutes.
Once the mixture has rested, begin to slowly add in more flour. Add flour until the mxiture becomes just too hard to mix. At this point, remove the dough from the bowl and place on a well-floured board. Knead for 8 minutes, adding more flour in to the dough as you go (just to the point where it stops sticking to your hands.)
Add one tablespoon of oil to a clean bowl. Remove dough from board and place in bowl, making sure all sides of dough get coated with oil. Use plastic wrap to cover; let sit until dough doubles in size (apx 1hr.)
Once dough has rested, remove from bowl and release gas by kneading several times.
Cut dough into 8 equal pieces and allow to rest again - this time for about 5 minutes.
Preheat oven to 350.
Roll each piece into a rope about 36 inches long. Grease 6-inch cream horn tubes and twist ropes around them.
Place them onto a cookie sheet that you've lined with parchment paper and cover with plastic wrap. Let rest for 30 minutes.
Bake for 20-22 minutes or until they are just golden. Let cool on a wire rack; remove from tubes.
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