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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 60 |
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These are really tasty served warm with a little bit of butter spread on top, and they reheat well. The rolls are great plain or frosted for some extra sweetness. Ingredients:
1-1/2 cups plus 1/3 cup sugar, divided |
1 can (12 ounces) evaporated milk, divided |
6 cups ground walnuts (1-1/2 pounds) |
1-1/2 teaspoons honey |
3 eggs, separated |
2 packages (1/4 ounce each) active dry yeast |
3/4 cup warm water (110° to 115°) |
4 to 4-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 cup cold butter, cubed |
3 to 4 tablespoons milk, divided |
1 to 2 cups confectioners' sugar, optional |
Directions:
1. In a small saucepan, cook and stir 1-1/2 cups sugar and 1 cup evaporated milk until mixture comes to a boil. Transfer to a large bowl; stir in walnuts and honey. In a small bowl, beat egg whites until stiff peaks form. Fold into walnut mixture. Cover and refrigerate filling for at least 2 hours.
2. For dough, in a small bowl, dissolve yeast in warm water. In a large bowl, combine 3 cups flour, salt and remaining sugar; cut in butter until crumbly. Add the yeast mixture, egg yolks and remaining evaporated milk; beat until smooth. Stir in enough remaining flour to form a firm dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Turn onto a floured surface. Punch dough down; divide into four portions. Roll each portion into a 15-in. x 11-in. rectangle. Spread walnut filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
5. Brush 2 tablespoons milk over tops and sides of rolls. Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks.
6. Combine confectioners' sugar and enough remaining milk to achieve desired consistency; drizzle over warm rolls. Yield: 4 rolls (15 slices each).
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