Melt butter in milk. Stir in a cup of the nut and sugar mix.
On a large clean and oiled (vegetable) surface, roll out risen dough(we use our kitchen table). Roll it as thin and even as you can manage without tearing.
Spread the butter and nut mixture to cover the entire surface. Add the rest of the walnut and sugar mix. Spread it evenly.
On a large clean and oiled (vegetable) surface, roll out risen dough(we use our kitchen table). Roll it as thin and even as you can manage without tearing.
Spread the butter and nut mixture to cover the entire surface. Add the rest of the walnut and sugar mix. Spread it evenly.
Roll the dough from both long sides. Roll as tight as possible. Cut the loaves in 8 or so inches (I measure with the width of my spread out hand from thumb tip to pinkie tip). I place them on parchment paper or foil and use deep cookie sheets. Let raise a second time, about 30 minutes. Remember to keep the loaves protected from cool breezes, like in an unheated oven.
Bake loaves at 300 degrees for 1 hour and 15 minutes. Watch for browning, cover lightly with foil if getting too dark. Brush with butter after removing from oven. Also, remove the loaves from the cooking parchment or foil and place on new parchment or foil before the sugars caramelize.