Walnut Pastry Rolls

Ingredients

• 0.5 ounce yeast dry
• 0.5 cup butter cold cubed
• 1 cups powdered sugar 
• 3  eggs separated
• 12 ounces evaporated milk divided canned
• 4 cups flour all-purpose
• 1.5 teaspoons honey 
• 3 tablespoons milk divided
• 1 teaspoon salt 
• 1.5 cups sugar divided
• 1.5 pounds walnuts 
• 0.8 cup water (110° to 115°)

Equipment

• bowl
• baking sheet
• sauce pan
• oven

Directions

1. In a small saucepan, cook and stir 1-1/2 cups sugar and 1 cup evaporated milk until mixture comes to a boil.
2. Transfer to a large bowl; stir in walnuts and honey. In a small bowl, beat egg whites until stiff peaks form. Fold into walnut mixture. Cover and refrigerate filling for at least 2 hours.
3. For dough, in a small bowl, dissolve yeast in warm water. In a large bowl, combine 3 cups flour, salt and remaining sugar; cut in butter until crumbly.
4. Add the yeast mixture, egg yolks and remaining evaporated milk; beat until smooth. Stir in enough remaining flour to form a firm dough.
5. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
6. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
7. Turn onto a floured surface. Punch dough down; divide into four portions.
8. Roll each portion into a 15-in. x 11-in. rectangle.
9. Spread walnut filling to within 1/2 in. of edges.
10. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under.
11. Place seam side down on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
12. Brush 2 tablespoons milk over tops and sides of rolls.
13. Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks.
14. Combine confectioners' sugar and enough remaining milk to achieve desired consistency; drizzle over warm rolls.