This is a rich sweet dough roll, spread with butter icing and pressed
into chopped nuts.
Wonderful with coffee or tea as a breakfast or brunch pastry.
The dough is soft and very easy to work with.
Roll out into a 12 x 24-inch rectangle.
Cut into approx. 24 strips; begin at one end and gently roll up into a circle.
Tuck the end under.
Place rolls on greased or parchment lined baking sheets.
Bake only until lightly browned.
Now comes the good part .... icing and toasted nuts.
This would taste even more yummy with a bowl of fresh fruit.
1 pkg. dry yeast
1 tsp. sugar
1/4 cup warm water
Dissolve yeast in sugar and water.
1/2 cup butter, softened
1/3 cup sugar
1 tsp. salt
Beat butter, sugar, eggs and salt together until well blended.
1 cup warm milk
4 1/2 to 5 cups all-purpose flour
Combine yeast, butter mixture and milk in a mixing bowl.
Add 3 cups flour and beat until smooth. Mix in enough remaining
flour to form soft dough.
Turn dough onto lightly floured surface and knead until smooth and
elastic. Place into a lightly oiled bowl, turning once to oil surface.
Cover; let rise in warm place until doubled, about 1 hour.
Turn dough onto lightly floured surface and roll into a 12 x 24-inch
rectangle. Cut into approx. 24 one-inch strips.
Roll each strip of dough into a circle, tucking end under.
Place onto 2 greased or parchment lined baking sheets.
Cover with plastic wrap and let rise in warm place until almost doubled,
about 40 minutes. Bake in preheated 350° oven for 15 minutes or until
lightly golden. Cool on wire rack.
1/3 cup butter softened
2 tbsp. milk
1/2 tsp vanilla
2 ¼ cups powdered sugar
1 cup chopped walnuts, toasted and placed into small bowl
Cream butter, milk, vanilla and powdered sugar together until smooth
and fluffy. Spread icing on roll; immediately press iced surface into
the chopped nuts so nuts will stick to the icing.