Prep Time: 2 hrs + chilling | Bake: 20 mins + cooling | Yield: 4 rolls (15 slices each)

Ingredients:

1 1/2 cups plus 1/3 cup sugar, divided

1 can (12 oz.) evaporated milk, divided

6 cups ground walnuts (1 1/2 lbs.)

1 1/2 tsp honey

3 eggs, separated

2 pkg. (1/4 oz. each) active dry yeast

3/4 cup warm water

4-4 1/2 cups all-purpose flour

1 tsp salt

1/2 cup cold butter

3-4 tbsp milk, divided

1-2 cups confectioners’ sugar, optional

Instructions:

  1. In a small saucepan, cook and stir 1 1/2 cups sugar and 1 cup evaporated milk until mixture comes to a boil. Transfer to a large bowl; stir in walnuts and honey. In a small. bowl, beat egg whites until stiff peaks form. Fold into walnut mixture. Cover and refrigerate for at least 2 hours.
  2. For dough, in a small bowl, dissolve yeast in warm water. In a large bowl, combine 3 cups flour, salt and remaining sugar; cut in butter until crumbly. Add the yeast mixture, egg yolks and remaining evaporated milk; beat until smooth. Stir in enough remaining flour to form a firm dough.
  3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  4. Turn onto a floured surface. Punch dough down; divide into four portions. Roll each portion into a 15×11″ rectangle. Spread walnut filling to within 1/2″ of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
  5. Brush 2 tbsp milk over the tops and sides of rolls. Bake at 350°F for 20-25 minutes or until golden brown. Cool on wire racks.
  6. Combine confectioners’ sugar and remaining milk; drizzle over rolls.