Serving:
12 rolls
Total Time:
3 hours
Ingredients:
Dough
2 and 3/4 Cups All-Purpose Flour
1/4 Cup Granulated Sugar
1 Tsp Salt
2 and 1/4 Tsp Yeast (1 packet instant yeast)
1/2 Cup Milk
1/4 Cup Water
3 Tbsp Unsalted Butter
1 Egg
Filling
3 Tbsps unsalted butter, room temperature
1 Tbsp Ground Cinnamon 1 Tbsp Nutmeg
1/4 Cup Brown Sugar
1/2 Cup Chopped Walnuts
Icing
1 Cup Confectioners' Sugar
1/2 Tsp Pure Vanilla Extract 1/4 Tsp Orange Extract
2 Tbsps Maple Syrup
2 Tbsps Milk
1 Orange zest
Directions:
Dough
Whisk the flour, sugar, salt, and yeast together in a bowl. Set aside.
Combine the milk, water, and butter together in a microwave-proof bowl. Heat until the butter is melted.
Pour into the dry ingredients. Add the egg and mix (knead) until it becomes a soft dough.
Knead the dough on a lightly floured surface or knead in a stand mixer for about 2-3 minutes.
Lightly grease a bowl, place the dough in it and cover it loosely. Let it rest for 1 to 2 hours.
Filling
Once the dough rises, punch it down and roll it out on a floured surface into a rectangle using a rolling pin (the wider the rectangle, the more rolls you can cut). Spread the softened butter on top. Mix together the cinnamon, brown sugar, and nutmeg and sprinkle it all over the dough.
Next, chop the walnuts using a knife and sprinkle over the dough.
Roll up the dough length-wise very tightly to form a log. Cut it evenly into 10-12 rolls.
Arrange them in your lightly greased pan or pie dish cut sides up.
Tightly cover rolls with plastic wrap to let rise in a warm environment for another 1 to 2 hours. Until they have doubled in size!
Baking Time
Once they have risen, preheat your own to 375°F. Bake for 25 minutes until lightly browned. If the top is getting brown too quickly, simply cover lightly with aluminum foil.
Icing
Whisk all of the icing ingredients together. Drizzle over rolls once out of the oven.
Best Part - The Finesse
Grate an orange over the final product to add that punch of flavour!

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