|Source:||Kristen J. Gough|
This family favorite recipe mixes walnuts and fast, foolproof bread for 16 perfect, pillowy rolls. Read more about them in the Crumbs blog.
|Prep Time:||45 minutes + 1 1/2 hours rising|
|Cook Time:||30 minutes|
|Number of Servings:||16 large rolls|
1 batch easy-to-make bread
4 Tbsp. butter, softened, divided
1 cup brown sugar
2 tsp. cinnamon
Dash of salt
1/2 cup chopped walnuts
5 Tbsp. butter, softened
2 1/2 to 3 cups powdered sugar
2 Tbsp. milk or heavy cream
|Directions:||1. Prepare the bread recipe, substituting one of the cups of warm water with warm milk (for a total of 2 1/2 cups liquid – so 1 1/2 cups water, 1 cup milk). Proceed to the step where you divide the dough into two equal parts. Instead of making loaves of bread, roll out each piece of dough into a 9" x 13" rectangle.
2. In a small dish blend the brown sugar, cinnamon and salt. With a kitchen knife, gently spread the 2 tablespoons of the butter over the dough. Sprinkle half of the cinnamon and sugar blend over the first dough rectangle. Going from one long side to the other, roll up the dough, careful to make the dough tight enough so that the filling will stay in but not so tight that it can't rise.
3. Cut the rolled dough into 8 equal pieces – dividing it first in half, then in half again and each piece in half. Place the pieces onto a 9" x 13" casserole pan that has been lightly greased.
4. Repeat with the second piece of dough.
5. Let the rolls rise for 30 minutes. Preheat your oven to 400 degrees F. Bake for about 20 minutes or until the rolls are lightly browned. Let the rolls cool for at least 30 minutes in the pan before frosting.
6. In a small bowl, whip together the frosting ingredients, adding more powdered sugar until the glaze has a slightly thicker consistency than corn syrup. Drizzle over rolls and let the frosting set before removing from the pan.