Instructions
1. Prepare the Dough:
- Dissolve yeast in warm milk with a pinch of sugar. Let sit 5-10 minutes until foamy.
- In a large bowl, combine flour, sugar, and salt.
- Add yeast mixture, vanilla, and 2 eggs. Mix.
- Add softened butter and knead until smooth and elastic, about 10 minutes.
- Cover and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
2. Prepare the Walnut Filling:
- In a saucepan, warm the milk and sugar until sugar dissolves.
- Stir in the ground walnuts and vanilla (and optional lemon zest or cinnamon).
- Let cool completely.
3. Shape the Rolls:
- Preheat oven to 350°F (175°C).
- Punch down the dough and divide into two equal parts.
- Roll each into a rectangle, about ¼ inch (0.5 cm) thick.
- Spread the walnut filling evenly over the dough, leaving a small border.
- Roll up tightly from the long edge, pinching seams and ends to seal.
- Place rolls seam side down on a parchment-lined baking sheet.
4. Bake:
- Beat the remaining egg and brush generously over the rolls.
- Bake for 35-45 minutes, or until deep golden brown.
- Cool on wire racks before slicing.
Tips:
- Don’t overfill or the rolls can crack during baking.
- You can brush with melted butter immediately after baking for extra shine and softness.
- Be patient with the dough rising; good yeast action makes all the difference.
Would you like a step-by-step guide or photos for each stage? Or maybe a poppy seed filling version too?
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