NAN’S WALNUT ROLLS
MAKES 3 ROLLS (12 TO 16 SLICES EACH)
Dough
3¼ cups all-purpose flour 3 tbsp granulated sugar 1½ tsp instant dry yeast 1 tsp fine salt ½ cup full-fat sour cream ¼ cup unsalted butter ¼ cup 2% milk 2 large eggs, room temperature 1 egg whisked with 2 tbsp 2% milk for brushing
Walnut Filling
2½ cups walnut pieces ½ cup granulated sugar ½ cup 1% or 2% milk ¼ cup unsalted butter Pinch ground cinnamon 1 tsp vanilla extract
Dough In the bowl of a stand mixer fitted with the hook attachment, stir the flour, sugar and yeast together and then sprinkle the salt on top.
In a small pot, heat the sour cream, butter and milk over medium-low heat, whisking until the butter has melted and the mixture is smooth. Cool to about 105°F (41°C).
Add the cooled liquid ingredients to the flour along with the two eggs and mix at low speed until the dough comes together. Increase the speed one level and knead until the dough becomes elastic. Transfer the dough to an ungreased bowl, cover the bowl well and let rise for an hour on the counter, until almost doubled in size.
Walnut Filling Pulse the walnuts with the sugar in a food processor until finely ground. Place in a medium saucepan with the milk, butter and cinnamon and bring to a simmer over medium heat. Cook, stirring often, until thickened, about 10 minutes. Remove from the heat and stir in the vanilla.
Transfer the filling to a flat dish to cool to room temperature. Line a baking tray with parchment paper.
Turn the dough out onto a lightly floured surface and divide it into three pieces. Roll out the first piece of dough into a 10-inch square just under ½ inch thick. Spread a third of the filling in a thin layer over the dough and roll up quite tightly. Place the nut roll, seam side down, on the baking tray and press the roll to flatten it a little. Repeat with the remaining pieces of dough and filling. Cover the tray with a tea towel and let rest for 20 minutes while you preheat the oven to 350°F.
Uncover the nut rolls and brush them with egg wash. Dock (poke holes in) the rolls with a fork and bake for about 30 minutes, until the rolls are a rich golden brown. Let them cool on the tray on a cooling rack for 20 minutes and then remove them from the tray and cool completely on the cooling rack. The nut rolls can be stored, well-wrapped, on the counter for 3 days, or frozen for up to 3 months.