Posts: 1
First: 2/6/2011
Last: 2/6/2011
ebc0e958-862e-46d4-82b7-2fe50581c272
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Those sound really great. I will have to bake some of these. My family loves me to bake yeast rolls and specialty breads.In Response to Walnut Rolls:
For The Filling allow 3 hours of refrigerater time :1 1/2 cups of sugar,1 cup of evaporated milk, 1 1/2 # of walnuts ground,2 teas.honey, 3 eggs separated. In a sauce pan cook sugar and one cup of evaporated milk until it comes to a boil and sugar is dissolved.In a large bowl stir together sugar mixture,ground walnuts and honey,whip egg white until they form stiff peaks and fold into walnut mixture cover and allow recommended refrigerator time. For the Dough: 3/4 cup warm water (110-115*) 2 pkg. dry active yeast or 4 1/2 teas., 4-4 1/2 cups flour, 1/3 cup sugar, 1 t.salt, 2 sticks butter,3 egg yolks 1/2 cup evaporated milk .In a bowl,disolve yeast in water, In a large bowl combine 3 cups of flour,salt and sugar,cut in butter, add in yeast mixture,3 eggs yolks and evaporated milk, stir in enough remaining flour to produce a firm ball of dough.Knead on a floured board for 6-8 minutes until dough is elastic,I let my Kitchen aide do this work for me.Place in a greased bowl ,cover and allow dough to double in size.About an hour.Punch down and place on a floured board and divide ito 4 pieces.Roll out pieces into15"x11" rectangles,divide nut mixture in 4 and spread each rectangle with a fourth of nut mixture,within a half inch from each side.Roll like a jelly roll ,starting from the long side pinch seams to seal and fold the sides under.place seam side down on greased cookie sheets ,2 rolls per sheet,allow to double in size about 30 mins.Brush sides and top with milk.Bake @ 350* for20-25 minutes or until golden brown, remove from cookie sheets and allow to cool on cooling racks.These can be drizzled with a white icing made from milk and confectioners sugar or just plain.
Posted by gale g
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