Walnut Rolls
3 to 3-1/2 cups flour
1 package active dry yeast
3/4 cup milk
1/4 cup sugar
1/3 cup butter
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 egg
1/3 cup finely chopped walnuts
1 egg white (optional)
1 tablespoon water
24 walnut halves or walnut pieces
Stir 1 cup of the flour and the yeast together in a large bowl; set
aside.
Heat milk, sugar, butter, salt, and nutmeg in a small saucepan till
warm (120 - 130 degrees) and butter is almost melted. Add to flour
mixture. Add egg. Beat with an electric mixer on low speed for 30
seconds, scraping bowl constantly. Beat on high speed for 3 minutes.
Stir in chopped walnuts and as much remaining flour as you can with a
wooden spoon.
Turn dough out onto a lightly floured surface. Knead in enough of the
remaining flour to make a moderately stiff dough that is smooth and
elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly
greased bowl; turn once. Cover; let rise in a warm place till double
in size (about 1 hours).
Punch dough down. Turn out onto a lightly floured surface. Divide in
half. cover; let rest 10 minutes.
Divide each dough half into 12 pieces. On a lightly floured surface,
roll each piece with your hands into a 12-inch-long rope. Tie each
one into a loose knot, leaving two long ends. Tuck top end under
roll. Bring bottom end up and tuck into center of roll. Place 2 to 3
inches apart on greased baking sheets. Mix egg white with water;
brush onto tops of rolls; press a walnut half into the center of each
roll. Cover and let rise in warm place till almost double in size
(about 30 minutes).
Bake at 375 for 12 to 15 minutes or till bread is golden. Remove from
pan; cool on wire rack. Makes 24 rolls.
Make-ahead tip: prepare rolls, then store, wrapped in plastic wrap or
foil, at room temperature for up to 3 days, or freeze for up to 2
months.
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"Worry looks around, sorry looks back, Faith looks up."
~Angelique~
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