Lunch: Maple Walnut Rolls Recipe

Ingredients

6 to 7 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1 cup (8 ounces) sour cream
1 cup butter, softened
1/2 cup water
3 eggs, lightly beaten

Instructions

In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat sour cream, butter and water to 120 °-130 °; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down; divide into four portions. Roll each portion into a 14-in. x 12-in. rectangle.
In a large bowl, combine the butter, sugar and syrup; stir in walnuts. Sprinkle 1 cup over each rectangle. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 350 ° for 20-25 minutes or until lightly browned. Remove from pans to wire racks to cool. In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over rolls.

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