Walnut Rolls with Lemon Cream

Walnut Rolls With Lemon Cream 

Ingredients:

Walnut Rolls:

1 1/2 C. Warm water 

2 tsp. Active dry yeast 

1 tsp. Granulated sugar 

1 Tbsp. Melted butter 

1/2 tsp. Salt 

2 Tbsp. Granulated sugar 

2 Eggs 

4 1/2 C. All purpose flour  

Filling:

2 Tbsp. Softened butter 

1 C. Brown sugar 

1/2 C. Walnuts, chopped finely 

Lemon Cream:

1 C. Whipping Cream, chilled 

2 Lemons, juice and zest 

3 Tbsp. All purpose flour 

3 Tbsp. Cornstarch 

1 C. Granulated sugar 

1 1/2 C. Boiling water 

4 Egg yolks 

Directions:

1. Pour warm water into a large mixing bowl. Sprinkle yeast and sugar on the surface and stir to dissolve completely. 

2. Wait for 10 minutes to allow yeast mixture to become foamy before adding other ingredients 

3. When yeast mixture has foamed up stir in sugar, salt, eggs and 2 cups of flour to make a dough of oatmeal consistency 

4. Add enough of remaining flour to make a soft dough that comes away from mixing bowl 

5. Place dough on a lightly floured surface and  punch down to form a round ball that is smooth and satiny 

6.  Place dough in a lightly oiled bowl and allow to rise for 1 hour until double in bulk 

7.  Take  dough out and punch down again with your fists in a light kneading gesture 

8.  Set dough in a warm place to rise for another 45 minutes 

9 .  Preheat oven to 375 degrees Fahrenheit 

10.  Roll out dough on a lightly floured surface to form a rectangle that is 15 by 17 inches 

11. Rub softened butter onto surface of dough leaving a 1/2 inch of space around the edges 

12. Spread out brown sugar over the surface to cover the butter leaving a space around the edge 

 13.Sprinkle chopped walnuts over the brown sugar and spread evenly over the surface 

14. Starting at the wide end roll up the dough to bring ends together and form a cylindrical shape 

15. With a sharp knife slice rounds 1 1/2 inches in diameter and place them in a lightly greased 9" pie plate putting them together 

16. Allow the rolls to rise for a half hour before baking them in the oven 

17. Put rolls in preheated oven for 30 minutes or until lightly browned 

18. Remove from oven and allow to cool before applying Lemon cream to the rolls 

19. In a saucepan combine flour, cornstarch, sugar, lemon juice and zest all together

20. Add boiling water and stir until mixture thickens. Set aside 

21. Separate 4 eggs and lightly stir egg yolks before adding a 1/2 cup to lemon mixture 

22. Return lemon mixture to element and stir until mixture thickens. Allow to cool 

23. With an electric mixer whip chilled cream until stiff peaks form and it holds its shape well 

24. Combine whipped cream and lemon filling together blending well to allow filling to meld with cream 

25. Spread lemon cream over top of rolls and place in refrigerator to store after serving 

Servings:  Makes 15 Lemon Cream Rolls