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Wednesday, December 18, 2024
By NCG's Co-op Kitchen
Holiday time is eggnog season! In these pillowy rolls, eggnog replaces milk for an even richer, slightly denser result. Nutmeg gives the filling the classic aroma and the walnuts add a little crunch.
Ingredients
- 4 1/2 cups all-purpose flour, plus more for shaping
- 1/2 cup sugar
- 1 tablespoon instant-rise yeast
- 1 teaspoon salt
- 1 cup eggnog
- 1/2 cup unsalted butter, sliced in pats, plus more for pan
- 2 large eggs
Filling
- 3/4 cup light brown sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1/4 cup melted butter
- 3/4 cup chopped walnuts
Glaze
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- 2 tablespoons eggnog
Preparation
- In a bowl, combine flour, sugar, yeast, and salt.
- Warm 1 cup eggnog and 1/2 cup butter in a pot until melted and between 120-130°F.
- Mix wet ingredients with dry, add 2 eggs, and knead for until soft and slightly sticky.
- Let dough rise in an oiled bowl, covered, for 1½ hours.
- Mix brown sugar, flour, cinnamon, nutmeg, salt, and melted butter.
- Punch down the dough, roll into a 12x18-inch rectangle, spread filling, roll up, and cut into 12 rolls.
- Place rolls in a buttered pan, cover, and let rise for 1 hour.
- Bake at 375°F for 25 minutes until golden. Cool, then drizzle with glaze made to achieve desired consistency.