12 ounces lukewarm water
2 1/4 tsp. active dry yeast
1 3/4 tsp. salt
1 TBSP. honey
1 ounce melted butter
17 ounces bread flour
1 1/4 ounce dry milk powder
6 cups chopped fine walnuts (use a food processor to get them very fine but don't turn them into nut butter!)
1 stick butter, melted
1 tsp. cinnamon
1 cup brown sugar
Mix these last 4 ingredients together as a filling for the rolls.
This is just a basic white bread dough, so if you know how to make bread, you can skip this next bit!
Mix yeast with lukewarm water until well blended. then add salt and honey. Pour over bread flour mixed with the dry milk. Add melted butter. Mix well, then turn out onto a floured surface. Let rest for a few minutes and then kneed dough until it becomes resilient and rubbery feeling. You may need to dust dough with a bit more flour to get it to not stick.
Turn dough into a large, oiled bowl. Cover with plastic wrap and then wrap bowl in a large bath towel. Set in a warm corner away from drafts. Within 1 to 2 hours, the dough should be doubled. Punch down dough and divide into 2 equal portions. On floured area, roll the dough into a large rectangle. Dough should be no thicker than 1/4 inch.
Spread dough with 1/2 of the nut mixture keeping it even and to within about 1 inch from each side of the dough. Begin to roll dough up from the long side to make a long, thinner, roll. As you get to the end you will dampen your finders with warm water and pinch the ends together to keep the filling from escaping.
Do the same for the next bit of dough and nuts. Place the rolls on a parchement paper covered cookie sheet and cover with the towel. Put it back in your warm corner and let them raise until they are doubled in size. Bake in 375 degree oven for about 30-40 minutes, until they sound hollow when tapped, the bottom of the roll is golden, and the top is nicely browned. Brush tops with a little melted butter and let cool.
(The photo above is courtesy of my daughter-in-law, Kimberly Short. She made them for the first time in 2016 and has a few modifications, below. It feels so GREAT that this tradition will be carried on for another generation!)
Kimb's Modifications:
Be sure to not work the dough too much, you don't want it to get too gluteny.
Don't roll the dough. Instead, gently stretch it out very thin...without TEARING! This will allow for more layers of nuts, as in the photos above.
Bake at 375 for 28 minutes.
