| Place
the water in the bowl of a heavy mixer. Sprinkle the yeast over
the water. Allow the yeast to bubble, about 5 minutes. Add the
butter, egg, dry milk, 2 cups of the bread flour, sugar and
salt. Add the dough hook to the mixer and begin to beat the
dough. Add the additional ½ cup flour until the dough forms
a ball. Knead the dough in the mixer until it is smooth and
elastic, about 5-8 minutes.
Oil
a large bowl and turn the dough in the bowl. Cover and let
rest in a warm place until the dough is doubled, about 3 hours.
Flour
a work surface and turn the dough out of the bowl. Roll the
dough into a rectangle and about 1/3" thickness. Brush the
dough with melted butter and evenly sprinkle with the brown
sugar, cinnamon, nutmeg and cloves.
Beginning
at the long edge, slowly roll up the dough into a log. Pinch
the edges to seal the dough. Cut the roll of dough into 1
½" slices.
Place
brown sugar, butter and corn syrup in a saucepan over medium
heat. Bring to a boil and cook for 2-3 minutes or until mixture
begins to bubble. Remove from heat and pour caramel into a
glass 9" x 13" baking dish. Sprinkle the chopped walnuts on
top of the caramel. Place the slices of dough on top of the
caramel. Cover and let the dough rise again until doubled,
about 1 hour.
Heat
the oven to 325° . Bake the rolls in the oven until just
golden brown, about 20 minutes. Remove from oven and let rolls
cool in the pan for about 3 minutes. Using a spatula, remove
the rolls to a rack to cook. Pour caramel from baking pan
over rolls.
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