"This recipe can be prepared the night before and enjoy a delicious breakfast treat on the next day."

INGREDIENTS

1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
5 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon grated lemon peel
1 cup cold butter (no substitutes)
1 cup warm milk (110 to 115 degrees F)
2 eggs, beaten

FILLING:
1 1/2 cups chopped, peeled tart apples
3/4 cup chopped walnuts
1/3 cup sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons butter (no substitutes), melted

GLAZE:
2 cups confectioners’ sugar
3 tablespoons milk
1/2 teaspoon vanilla extract

• Add yeast to a small bowl with warm water and set aside until dissolved.
• Place flour, sugar, salt and lemon peel into a large bowl. Cut in butter into the mixture, stirring until crumbly. Add the yeast mixture, milk and eggs, combining it well into the mixture by hand.
• Transfer dough into a floured surface and knead for about 20 times. Cover and place in the refrigerator for not less than 2 hours.
• Meanwhile, prepare the filling bi mixing the apples, walnuts, sugar and cinnamon.
• Deflate dough onto a lightly floured surface. Divide it into two portions and roll them to form an 18 x 15-inch rectangle. Spread butter evenly and sprinkle with the prepared filling to within 1/2 inch of edges. Hold out the short side and fold a third over the filling. Do this on the other side to create a 15 x 6-inch rectangle. Seal the edges, pinching the seams.
• Cut the rectangles into 15 slices, twisting each slice for several times. Pinch the edges and form a small circle.
• Line them onto greased baking sheets, setting them at 2 inches apart. Bake for about 15 minutes at 400 degrees F. Transfer to wire racks for thorough cooling.
• Meanwhile, mix the glaze ingredients together and drizzle over the cooked rolls.
• Makes 30 servings