WALNUT PASTRY ROLLS
These are incredible served warm with a little bit of butter spread on top, and they reheat well. The rolls are tasty either plain or frosted for some extra sweetness.
—DIANE TURNER BRUNSWICK, OH
PREP: 2 HOURS + CHILLING • BAKE: 20 MIN. + COOLING • MAKES: 4 ROLLS (15 SLICES EACH)
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 all-purpose flour
1 teaspoon salt
1/2 cup cold butter, cubed
3 to 4 tablespoons milk, divided
1 to 2 cups confectioners’ sugar
1. In a small saucepan, cook and stir 1 1/2 cups sugar and 1 cup evaporated milk until the mixture comes to a boil. Transfer to a large bowl; stir in walnuts and honey. In a small bowl, beat the egg whites until stiff peaks form. Fold into walnut mixture. Cover and refrigerate filling at least 2 hours.
2. For dough, in a small bowl, dissolve yeast in warm water. In a large bowl, mix 3 cups flour, salt and remaining sugar; cut in butter until crumbly. Add yeast mixture, egg yolks and remaining evaporated milk; beat until smooth. Stir in enough remaining flour to form a firm dough.
3. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease the top. Cover and let the dough 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 15x11-in. rectangle. Spread the 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. Meanwhile, preheat oven to 350°. Brush 2 tablespoons milk over tops and sides of rolls. Bake 20-25 minutes or until golden brown. Cool on wire racks.
6. Combine the confectioners’ sugar and enough remaining milk to achieve desired consistency; drizzle over the warm rolls.
STORING YEAST
Unopened packages of dry yeast should be stored in a cool, dark, dry place and used by the “best if used by” date on the package. Opened packages or bulk dry yeast should be stored in an airtight container in the refrigerator for about 6 weeks or frozen for up to 6 months.