Ingredients
1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)5 cups all-purpose flour1/4 cup sugar1 teaspoon salt1 teaspoon grated lemon zest1 cup cold butter, cubed1 cup warm 2% milk (110° to 115°)2 large eggs, lightly beatenFILLING:1-1/2 cups chopped peeled tart apples3/4 cup chopped walnuts1/3 cup sugar1-1/2 teaspoons ground cinnamon2 tablespoons butter, meltedGLAZE:2 cups confectioners’ sugar3 tablespoons 2% milk1/2 teaspoon vanilla extract
Preparation
In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar, salt and lemon zest; cut in butter until mixture resembles fine crumbs. Stir in the yeast mixture, milk and eggs until blended.
Turn onto a lightly floured surface; knead about 20 times (dough will be slightly sticky). Cover and refrigerate for at least 2 hours.
For filling, combine the apples, walnuts, sugar and cinnamon; set aside. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x15-in. rectangle; brush with butter. Sprinkle filling to within 1/2 in. of edges.
Starting with a short side, fold a third of the dough over filling; repeat with other side, making a 15x6-in. rectangle. Pinch seams to seal. Cut each into 15 slices. Twist each slice a few times; pinch ends together, forming a small circle. Place 2 in. apart on greased baking sheets.
Bake at 400° for 12-15 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over warm rolls.
