Heat milk to lukewarm add yeast set aside to form a sponge.
Combine sugar and butter in kitchen aid bowl.
Add milk/yeast mixture mixing to combine.
Add 1 C flour and 1 egg alternating flour egg.
Dough will not be too firm.
Refrigerate 4 hours to overnight in bowl with saran touching dough surface and place a tea towel over (I always do overnight)
Divide dough into 4 equal sections and roll out into rectangular shape on floured board
Fill with desired filling, roll like a jellyroll but tuck under ends, let rise in warm place for one hour
usually slit top 2-3 times and brush with butter or egg white for presentation
Bake at 350 for 35 minutes
Walnut (fills 4 rolls)
1lb ground nuts (Use good fresh nuts please don't use the ones from the baking aisle they are full of preservatives and taste waxy!)
2 C brown sugar
(my addition a pinch of Kosher salt optional)
combine (I use food processor)
Brush rolled dough with melted butter
cover with 1/4 nut mixture leaving about 1/2" edge
I make a Pecan version that was a big hit (all same but pecan)
tried almond with a bit of almond extract in dough but it was boring
Poppy seed and apricot were often made by my Grandma but I don't have her filling recipes.
Tried canned, awful
serve sliced about 1/2 inch
excellent with coffee/tea
great room temp or microwaved for a few seconds
Freezes very well! Easy to make ahead for Holidays!
Once cooled wrap in parchment and foil and freeze take out the night before