These rolls are best the day they are made, but, wrapped in plastic, they will hold overnight. They can also be frozen.

Dough:
400 g all-purpose or bread flour
5 g dry yeast
180 g (3/4 cup) milk, lukewarm
1 large egg
50 g (1/4 cup) sugar
55 g (1/4 cup) soft unsalted butter
7 g (1 tsp) salt

Filling:
25 g (2 tbsp) butter, melted
100 g (1/2 cup) sugar
30 g (1/3 cup) walnuts, chopped
1 ½ tsp cinnamon
sugar, for sprinkling

In the bowl of a stand mixer combine half of the flour, yeast, sugar and butter. Add the milk and egg. Beat with the paddle on low speed (# 2). Beat on high speed (# 4 – 6) for 3 minutes. Add the salt and the rest of the flour.

Use the dough hook and mix the dough on low speed (# 2) until it is supple and smooth, 15 minutes. It will clean the sides of the bowl, but will stick to the bottom.

Place dough in a lightly greased bowl; turn once to grease the surface. Cover and let rise until double in size (about 1 ½ hours).

Grease baking sheet, set aside. Make the filling: in a small bowl, combine the sugar, the chopped walnuts and cinnamon.

Turn dough out onto a lightly greased surface. Punch down dough. Cover and let rest for 10 minutes.

Roll dough into a 50 x 25 cm/20 x 10 inch rectangle. Brush with the 2 tablespoons melted butter. Sprinkle the filling evenly over the dough. Starting from a long side, roll dough into a spiral (jelly roll fashion). Pinch the seam and cut evenly into eight equal slices.

Snip each slice three times, making sure that each snip goes only about three-fourths of the way through a slice.

Place slices 2 inches apart on the baking sheet; spread each slice slightly to form a fan shape.

Cover; let rise until almost double in size (45 – 60 minutes). Preheat over to 180 ºC/350 ºF.

Brush rolls with water and sprinkle with additional sugar. Bake rolls in the preheated oven for 15 – 20 minutes. Let cool on a wire rack.

Adapted from: "Holiday Desserts & Breads", Better Homes and Gardens.

Enjoy!