Baked Walnut Rolls
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Active dry yeast||1 Tablespoon (1 Package)|
|Milk||3⁄4 Cup (12 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
|Finely chopped walnuts||1⁄3 Cup (5.33 tbs)|
Stir 1 cup of the flour and the yeast together in a large bowl; set aside.
Heat milk, sugar, butter, salt, and nutmeg in a small saucepan until warm (120° to 130°) and butter is almost melted.
Add to flour mixture.
Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
Beat on high speed for 3 minutes.
Stir in chopped walnuts and as much remaining flour as you can with a wooden spoon.
Turn dough out onto a lightly floured surface.
Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Shape into a ball.
Place in a lightly greased bowl; turn once to grease surface.
Cover and let rise in a warm place until double in size (about 1 hour).
Punch down dough.
Turn out onto a lightly floured surface.
Divide in half.
Cover and let rest 10 minutes.
Grease baking sheets.
Divide each half of dough into 12 pieces.
Roll each piece with your hands into a 12-inch-long rope on a lightly floured surface.
Tie each rope into a loose knot, leaving two long ends.
Tuck top end under roll.
Bring bottom end up and tuck into center of roll.
Place 2 to 3 inches apart on prepared baking sheets.
Mix egg white with the water.
Brush over tops of rolls.
Press a walnut half into center of each roll.
Cover and let rise in a warm place until almost double (about 30 minutes).
Bake in a 375° oven for 12 to 15 minutes or until rolls are golden.
Transfer rolls to wire racks to cool.