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Ingredients
- 2 c. all-purpose flour
- 1 1/2 Tbsp. white sugar
- 1/2 tsp salt
- 1/2 c. butter
- 1 x (.25 oz) package active dry yeast
- 1/4 c. hot water
- 1/2 c. lowfat milk, scalded and cooled
- 1 x egg yolk
- 2 Tbsp. butter, softened
- 2 c. white sugar
- 4 Tbsp. melted butter
- 3 1/2 tsp grnd cinnamon
- 1/4 c. minced walnuts
Directions
- 1 Mix flour, sugar and salt. Cut in butter, as for pastry.
- 2 Soften yeast in water. Combine lowfat milk, egg yolk and softened yeast. Add in to flour mix and mix well.
- 3 Cover dough and chill for at least 2 hrs.
- 4 Place dough on a lightly floured cutting board and knead lightly. Cover with a cloth and allow to rest for 10 min.
- 5 Roll dough into a rectangle, 10 x 18 inches, and brush with soft butter. Mix 1/2 c. sugar and 2 tsp. cinnamon and sprinkle proportionately over dough. Roll as for jelly roll, sealing the edge. The roll should be 18 inches long.
- 6 Cut dough into 1 inch slices.
- 7 Mix remaining sugar and cinnamon on a large square of waxed paper or possibly aluminum foil. Place slices, one at a time, on sugar mix and roll into 5 inch balls.
- 8 Sprinkle nuts on top and press gently.
- 9 Place dough on un-greased cookie sheets, brush with melted butter and sprinkle with about 1 tsp. of the sugar-cinnamon mix.
- 10 Bake immediately in a preheated 400 degree oven about 12 min. Cold on wire racks.
- Makes 1 dozen
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