Walnut Roll

Favorite Eastern European rich walnut-swirled coffee bread. Traditionally served at Easter and Christmas–wonderful any time. Recipe makes two Walnut Rolls.

Ingredients
Milk	1/3 cup
Sour Cream	1/2 cup
Butter	3 tablespoons
Egg yolks, room temperature	2
Egg, room temperature	1
Sugar	1/2 cup
Salt	1/2 teaspoon
All-purpose flour	3-1/2 cups
RED STAR® Active Dry Yeast	2 packet (4-1/2 teaspoons)
Filling
Milk	2 tablespoons
Walnuts, freshly ground	2 cups
Sugar	1/4 cup
Brown sugar	1/4 cup
Butter, room temperature	1/4 cup
Egg	1
Vanilla	1/2 teaspoon

Bread Machine Method

Have all ingredients at room temperature; place in pan in order listed. Select DOUGH setting. Dough is soft and may need assistance with a rubber spatula to pick up dry ingredients to make a ball. Prepare Filling. When cycle is complete, remove dough from pan. Continue with Shaping, Rising, and Baking directions below.

Traditional Method

Combine yeast, 1-1/2 cups flour, sugar and salt. Heatmilk, sour cream and butter to 120º-130ºF. Add to flour mixture; blend on low speed. Add egg yolks and egg; beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a soft dough. Knead on lightly floured surface 5 to 7 minutes or until smooth and elastic. Place dough in lightly oiled bowl; turn to grease top. Cover; let rise until dough tests ripe, about 40 minutes.

Prepare Filling

In a medium-sized saucepan, combine milk, walnuts, sugars and butter. Cook on medium heat until mixture resembles a paste, stirring constantly. Remove from heat; cool. Stir in vanilla.

Shaping, Rising, and Baking

Turn dough onto lightly floured surface; punch down to remove air bubbles. Cover; let dough relax for 10 minutes.  Divide dough into 2 parts.  On lightly floured surface, roll each half to a 12 x 12-inch square.  Spread half of cooled Filling to within 1 inch of edges.  Roll up tightly.  Pinch edges to seal; turn ends under.  Place seam-side down on greased baking sheet. *  Repeat with remaining dough.  Prick top of roll every 3 inches with fork to eliminate air bubbles.  Cover; let rise in warm place until indentation remains when lightly touched, about 30 minutes.  Bake at 350°F for 25 to 30 minutes until browned.  Cover lightly with foil to prevent over browning. Brush with melted butter to maintain a soft crust.  Breads are very fragile when warm.  Using two spatulas, carefully lift Walnut Roll from baking sheet onto rack to cool.  Sprinkle with powdered sugar when cool; slice to serve.  Freezes well.