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Walnut-Cinnamon Roll

breads, cheese/eggs

2 3/4 cups flour
plus flour for dusting
1 1/4 cups butter
plus butter for baking sheet
1/2 cup milk
heated to lukewarm 105 to 115 degre
1 tablespoon sugar
1 package active dry yeast
2 egg yolks
2 tablespoons sour cream
Walnut-Cinnamon Filling; see recipe

In a large mixing bowl, place the 2 3/4 cups flour. Cut in the 1 1/4 cups butter with a pastry blender or fork until crumbly. Make a well in the center and pour in milk. Sprinkle sugar and yeast over milk, stir, and let stand until yeast is foamy (about 5 minutes). With 2 spoons mix together liquid and dry ingredients, then beat in egg yolks and enough sour cream to make a workable dough. Knead dough in bowl until light, smooth, and elastic (5 to 10 minutes). Turn dough out onto a floured board and divide in half. Cover with a tea towel and let stand in a warm place until almost doubled in bulk (30 minutes). Meanwhile, prepare filling. Butter a baking sheet. Preheat oven to 350 degrees. With a floured rolling pin, roll out half of the dough in a rectangle the thickness of a matchstick. Spread half of the filling on surface of dough. Starting with a long side, roll up jelly-roll fashion. Cut into 1 to 1 1/2-inch-thick slices and arrange well spaced on prepared baking sheet. Repeat with remaining dough and filling. Bake until golden (20 to 25 minutes). Transfer to wire racks to cool. NOTES : Yield: 2 dozen pieces.

Contributor: © 1995 Cole Group, Inc.

Yield: 24 servings

Preparation Time: 0:00

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