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Prep Time: 120 Minutes Cook Time: 20 Minutes |
Ready In: 140 Minutes Servings: 6 |
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These are delicious when served warm and you can also reheat them. Ingredients:
1 1/2 cups granulated sugar, plus 1/3 cup (divided) |
1 (12 ounce) can evaporated milk, divided |
6 cups walnuts, ground |
1 1/2 teaspoons honey |
3 eggs, separated |
2 (1/4 ounce) packages active dry yeast |
3/4 cup warm water |
4 -4 1/2 cups all-purpose flour |
1 teaspoon salt |
1/2 cup cold butter |
3 -4 tablespoons milk, divided |
1 -2 cup confectioners' sugar (optional) |
Directions:
1. In small saucepan, cook and stir 1 1/2 cups sugar and 1 cup evaporated milk until mixture comes to a boil.
2. Transfer to a large bowl, stir in walnuts and honey.
3. In small bowl, beat egg whites until stiff peaks form.
4. Fold into walnut mixture.
5. Cover and refrigerate filling for at least 2 hours.
6. For dough, in a small bowl, dissolve yeast in warm water.
7. In a large bowl, combine 3 cups flour, salt and remaining sugar, cut in butter until crumbly.
8. Add the yeast mixture, egg yolks and remaining evaporated milk.
9. Beat until smooth.
10. Stir in enough remaining flour to form a firm dough.
11. Turn onto floured surface, knead until smooth and elastic, about 6-8 minutes.
12. Place in a greased bowl, turning once to grease the top.
13. Cover and let rise in a warm place until doubled, about 1 hour.
14. Turn onto floured surface.
15. Punch dough down, divide into four portions.
16. Roll each portion into a 15-inch by 11-inch rectangle.
17. Spread walnut filling to within 1/2 inch of edges.
18. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under.
19. Place seam side down on greased baking sheets.
20. Cover and let rise in a warm place until doubled, about 30 minutes.
21. Brush 2 T milk over top and sides of rolls.
22. Bake at 350 degrees for 20-25 minutes or until golden brown.
23. Cool on wire racks.
24. Combine confectioners' sugar and remaining milk; drizzle over rolls.
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