Makes 2 LARGE rolls, each about the width of my oven.
Ingredients
Dough
Warm:
- 1 cup milk
- 2.5 sticks butter
Add:
- 4 tbsp sugar
- 3 ½ tsp rapid rise yeast
- 2 egg yolks
- ½ tsp salt
- 4 c flour (560 g)
Knead about 5 min. in Stand Mixer on medium.
Forms a weirdly sticky, buttery dough that easy to handle and looks glossy. Cover with a dish towel and set in a warm kitchen corner to let double in size, ~1h.
Filling
Warm:
- 1 can condensed milk with
- 1 c sugar and tsp vanilla.
Mix in:
- 2 lb chopped walnuts.
Preparation
Preheat oven to 375F.
Roll out dough to about 30” x 20” rectangle. Spread nut mixture on top leaving one wide edge with about 4” with no nuts. Loosely roll starting at the long edge with the nuts. The nuts expand during baking so if you roll too tight, it expands and cracks.
Bake ~60 min until golden brown.