Flour – 3 to 3.5 cups Sugar – 100 gr Eggs – 1 egg Butter – 50 gr Vanilla sugar – 1 sachet Dry yeast – 1 teaspoon Salt – 1 2 teaspoon
For the filling:
1 cup peeled walnuts Sugar – 1 cup
To grease the rolls:
You can use 1/2 an egg to grease the rolls and the other half in the dough.
Sift the flour, even if you sifted it yesterday, to enrich it with oxygen. Pour into the prepared bowl heated to 30-40 * milk, add yeast to it. Beat the eggs with sugar and salt. Heat butter to room temperature. Pour flour, vanilla sugar into milk with yeast, add eggs whipped with sugar and stir well. Lastly, add softened butter and knead the dough well. The ready dough should be homogeneous and fall well off the walls of the dishes. Place the dough in a warm place \28-30\ and let it rise. Cover the dough loosely with a lid. Cover with a cloth or towel. After 1.5 – 2 hours, when the dough has increased in volume by 2.5 – 3 times, you should put it down and let it rise again. Grind nuts in a meat grinder or grind in a blender, mix with sugar. When the dough rises a second time, knead it and put it on a table greased with vegetable oil. Then cut it into small balls and leave on the table to proof, covered with a cloth. After 25 – 30 minutes roll out each piece of dough with a rolling pin in the form of a flat loaf, in the middle of which put the filling and roll up. Oil your hands and rolling pin so that they do not stick to the dough. Put the rolls on a baking sheet greased with butter 3 cm from each other with the seam facing down, cover with a napkin and leave in a warm place for 35-40 minutes to rise. Then grease the rolls with beaten egg and place in a heated to 200-210 oven. Take the ready rolls out of the oven and leave them on the baking tray until they cool completely. The sooner they cool, the softer they will be. Then put the rolls away in a bag or pan.