1mix yeast into lukewarm water. then mix next 6 ingredients together put in large bowl with saran wrap to cover bowl. let sit in fridge over night.
2bring out dough next day and take 1/4 portion and roll out into a circle about 1/8 inch thick. sprinkle nuts over dough with rolling pin, roll over nuts. brush 1/4 cup oleo over dough then sprinkle with 1/2 cup brown sugar with about 1/4 tsp. cinnamon. cut dough into wedges roll wide side first.
3put rolled up wedges (small side of wedge down)onto ungreased cookie sheets. cover with towel and let rise for 1 hour.
4bake in 350 degree oven for about 20 minutes or until golden brown.
5make a frosting to drizzle over lukewarm butterhorns. you can add a few nuts on top of frosting.