I adopted this recipe from two recipes in my bread machine manual.
- Carbohydrate 26.0388954859575 g
- Cholesterol 49.9643750128929 mg
- Fat 13.6859058310128 g
- Fiber 1.45100881822206 g
- Protein 5.6299897048271 g
- Saturated Fat 4.63070662210776 g
- Serving Size 1 1 Serving (73g)
- Sodium 166.388469513927 mg
- Sugar 24.5878866677354 g
- Trans Fat 1.13709415011564 g
- Calories 245 calories
Step-by-step
- Place first 7 ingredients in mixing bowl.
- If using bread machine, set the machine for dough and start it.
- Otherwise, mix and knead dough till smooth and put it into an oiled bowl in a warm place to rise until doubled in size.
- Mix the sugar and butter for the topping.
- When the dough has risen, turn it out onto a floured surface punch it down and roll it out to a 1/4x12x16 rectangle. Spread the topping on the rectangle, sprinkle the walnuts on the topping roll up from the long side, and seal the side against the roll. Cut the roll into 1" slices and place each slice into greased 9x13 & 8x8 baking pans. Cover with a kitchen towel and let rise until doubled in size.
- Preheat oven to 350 degrees F. bake for 15 to 20 minutes.
- Carefully turn out on to serving trays, the topping will be runny and hot. This step is needed because the rolls will stick to the pan if you don't turn them out before they cool.
Monitor the second rise closely because letting the shaped slices proof past double will exhaust the yeast structure, causing the baked rolls to collapse under the weight of the sugar topping. Keeping dough in a draft-free environment maintained between 75 and 85 degrees Fahrenheit ensures the yeast metabolizes at a steady rate without forming unwanted alcoholic off-flavors.
Budget-conscious cooks can easily substitute standard vegetable oil for canola oil without altering the final texture of the crumb. Replacing expensive butter with standard stick margarine at a one-to-one ratio reduces overall ingredient costs while retaining enough milk fat to keep the interior tender.
Dairy-free households can swap the butter for solid coconut oil and use water instead of milk solids if modifying the base liquid, though retaining the two jumbo eggs remains critical for structural binding. Nut allergies require omitting the walnuts entirely, replacing them with toasted sunflower seeds or dried fruit soaked in warm water to maintain density within the spiral.
Pairing these rich pastries with unsweetened black drip coffee or crisp citrus-heavy fruit salads balances the high sugar content of the melted dark brown sugar topping. Acidity from fresh grapefruit segments cuts through the fat load of the pastry, cleansing the palate between bites.
