Mom's Nut Rolls

Directions

Pour the water into a large bowl or the bowl of a stand mixer. Dissolve the yeast in the water. Let stand for 5 minutes. Stir in the milk, butter and sugar. Mix by hand or on low speed to blend the ingredients. Blend the egg yolks into the mixture, one at a time. Stir in the vanilla. Begin adding the flour a cup at a time and mix until a soft, non sticky ball forms. You may not need all the flour. Knead the dough for about 5 minutes. Cover and let rise for 1 hour or until nearly doubled in size.

For the filling:
Beat the egg whites until soft peaks form, then slowly add the sugar a little at a time until soft peaks form. Fold in the butter, walnuts and vanilla. Set aside.

Divide the dough into 5 equal pieces and work with one piece at a time, keeping the others covered. Roll each piece into a 14 inch square. Spread about 1 cup of the filling over the dough,then roll it tightly like a jellyroll. Make sure to tuck in the ends as you roll.

Place the roll on a lightly buttered baking sheet or on a parchment lined baking sheer. Cover and let rise for 30 minutes or until almost doubled in size.

Continue making 4 more rolls.

Preheat the oven to 375

When ready to bake brush the tops with milk and make a few decorative slashed in the top of the dough.

Bake 30-35 minutes or until nicely browned.

Glaze:
1 1/2 cups confectioners sugar
1 tablespoon of milk or more for a thin consistency

Combine in a bowl until smooth. Drizzle on rolls as they cool.

This recipe is featured on show 1717, In the Kitchen with Mom - In Cucina con la Mama.