We start by preparing a large bowl in which we will sift the flour. It is essential to use quality flour, as this will influence the final texture of the product. We add salt and sugar, mixing them evenly to ensure that all the ingredients are well integrated. Now, we will take care of the yeast that will bring our dough to life. In a small saucepan, we pour 100 ml of lukewarm milk, being careful that its temperature is pleasant, not too hot, so as not to destroy the yeast. In the milk, we add a teaspoon of sugar and a tablespoon of flour, mixing well until we obtain a homogeneous composition. Then, we crush the yeast and add it to the mixture, letting it rise for about 10-15 minutes until a foam forms on the surface.
After the yeast has risen, we pour it over the flour mixture, add the beaten eggs and oil. We ensure that the milk is at hand, slightly warmed, and we begin to add it gradually, mixing constantly until we obtain a homogeneous dough. It is important not to add all the milk at once, but to integrate it gradually to control the consistency of the dough. We start kneading the dough on the work surface, applying light pressure until it becomes elastic and no longer sticks to our hands. After we finish kneading, we cover the dough with a clean towel and let it rise in a warm place until it doubles in volume, which will take about an hour.
After the dough has risen, we divide it into two equal parts. We take the first piece and roll it out on the work surface, forming a rectangle about 0.5 cm thick. We spread the surface with butter left at room temperature, making sure to cover it evenly. We then sprinkle ground walnuts, sugar, and cinnamon to give a special flavor to the rolls. Carefully, we roll the dough tightly lengthwise, forming a cylinder. We cut the roll into slices about 5 cm thick, which we place in a tray lined with baking paper, leaving space between them to allow for rising.
After placing all the slices, we let them rise for another half hour. Meanwhile, we preheat the oven to 180 degrees Celsius. About 10 minutes before putting them in the oven, we brush each piece with a mixture of beaten egg and a little milk to achieve a golden and appetizing crust. We bake the rolls for 40-45 minutes until they become golden and inviting. When they are ready, we take them out of the oven and let them cool on a rack. We repeat the process with the remaining dough, and from this amount, we obtain about 26 delicious pieces. These rolls are perfect to be served warm, with a fragrant tea or coffee.
After the yeast has risen, we pour it over the flour mixture, add the beaten eggs and oil. We ensure that the milk is at hand, slightly warmed, and we begin to add it gradually, mixing constantly until we obtain a homogeneous dough. It is important not to add all the milk at once, but to integrate it gradually to control the consistency of the dough. We start kneading the dough on the work surface, applying light pressure until it becomes elastic and no longer sticks to our hands. After we finish kneading, we cover the dough with a clean towel and let it rise in a warm place until it doubles in volume, which will take about an hour.
After the dough has risen, we divide it into two equal parts. We take the first piece and roll it out on the work surface, forming a rectangle about 0.5 cm thick. We spread the surface with butter left at room temperature, making sure to cover it evenly. We then sprinkle ground walnuts, sugar, and cinnamon to give a special flavor to the rolls. Carefully, we roll the dough tightly lengthwise, forming a cylinder. We cut the roll into slices about 5 cm thick, which we place in a tray lined with baking paper, leaving space between them to allow for rising.
After placing all the slices, we let them rise for another half hour. Meanwhile, we preheat the oven to 180 degrees Celsius. About 10 minutes before putting them in the oven, we brush each piece with a mixture of beaten egg and a little milk to achieve a golden and appetizing crust. We bake the rolls for 40-45 minutes until they become golden and inviting. When they are ready, we take them out of the oven and let them cool on a rack. We repeat the process with the remaining dough, and from this amount, we obtain about 26 delicious pieces. These rolls are perfect to be served warm, with a fragrant tea or coffee.
Ingredients
1 kg flour, 1/2 tsp salt, 2 eggs, 2 tbsp sugar, 50 g yeast, 50 ml oil, milk as needed, 100 g butter, 300 g ground walnuts, sugar to taste, 2 tbsp cinnamon, 1 egg for brushing, 1-2 tbsp milk