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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I've made batches of these rolls to give to the mail carrier for Christmas, to our church music minister for his birthday and for any number of people who needed a pick-me up. Thick cream cheese frosting is the fast finishing touch. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/4 cup warm water (110° to 115°) |
1 cup warm milk (110° to 115°) |
1/4 cup butter, melted |
1/2 cup sugar |
1 egg |
1 teaspoon salt |
4-1/2 cups king arthur unbleached all-purpose flour |
filling: |
1 cup chopped walnuts or black walnuts |
1/2 cup sugar |
1 teaspoon ground cinnamon |
1/4 cup butter, melted |
frosting: |
6 tablespoons butter, softened |
1 package (3 ounces) cream cheese, softened |
3-1/2 cups confectioners' sugar |
1-1/2 teaspoons milk |
1 teaspoon vanilla extract |
1/2 cup chopped walnuts or black walnuts |
Directions:
1. In a bowl, dissolve yeast in water. Beat in the milk, butter, sugar, egg and salt until smooth. Gradually add flour. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
2. For filling, combine walnuts, sugar and cinnamon; set aside. Punch dough down. Turn onto a lightly floured surface. Roll into an 18-in. x 12-in. rectangle; brush with butter. Sprinkle nut mixture to within 1/2 in of edges.
3. Roll up, jelly-roll style, starting with a long side. Cut into 12 rolls. Place rolls, cut side up, in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 20-25 minutes or until golden brown. Cool slightly.
4. For frosting, beat butter and cream cheese until smooth. Add confectioners' sugar, milk and vanilla; mix well. Stir in walnuts. Frost rolls. Yield: 1 dozen.
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