Walnut Rolls Recipe: A Holiday Baking Tradition

Ingredients

• 0.5 cup warm milk
• 1 ounce active dry yeast
• 1 teaspoon white sugar
• 1 cup white sugar
• 1 cup butter
• 3 eggs eggs
• 0.25 teaspoon salt
• 0.5 pint sour cream
• 7 cups all-purpose flour
• 2.5 pounds ground walnuts
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 2 egg whites

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Prepare baking sheets by lining them with parchment paper.
2. In a small bowl, combine warm milk, yeast, and 1 teaspoon of sugar. Allow the mixture to sit until the yeast activates and develops a creamy foam, approximately 5 minutes.
3. In a large bowl, thoroughly mix together 1 cup of sugar, 1 cup of melted butter, 3 eggs, and salt until well combined. Incorporate sour cream, then add the flour and yeast mixture. Mix and knead until the dough forms. Divide the dough into 7 equal portions.
4. In a separate large bowl, combine the remaining 2 cups of sugar and 1 1/4 cups of melted butter until the sugar is fully dissolved. Add the walnuts and mix until they are evenly coated. Stir in the cinnamon and vanilla extract. Divide the walnut filling into 7 equal portions.
5. Roll each portion of dough into a rectangle, approximately 1/4-inch thick. Brush the top of each rectangle with beaten egg whites. Spread an equal amount of the walnut filling over each rectangle, leaving a small border around the edges. Lightly brush the borders with egg whites, then roll each rectangle lengthwise, creating a jelly roll shape. Place the rolls seam-side down on the prepared baking sheets and brush the tops with egg whites.
6. Bake in the preheated oven until the rolls are lightly golden brown, about 30 minutes. Allow them to cool completely before slicing and serving.

Nutrition

• Calories: 496 kcal
• Fat Content: 35 g
• Fiber Content: 3 g
• Sugar Content: 18 g
• Sodium Content: 122 mg
• Protein Content: 9 g
• Cholesterol Content: 51 mg
• Carbohydrate Content: 42 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g