• Scald milk by bringing it to 180 °F in a small saucepan, about 5 minutes on medium heat. Refrigerate the milk until the temperature is lowered to 110°F, 12 to 15 minutes.
• In the bowl of an electric stand mixer, combine the sugar and eggs and mix until thoroughly combined. Add the yeast, butter, and salt. With the mixer on low, stream in the scaled milk.
• Add flour one scoop at a time, with the mixer on it's lowest setting, until the dough is manageable. *This may be less or more than 5 cups.
• Put the dough in an oiled bowl and cover it to rise until it increases 30% or 50% in volume, approximately 90 minutes.
• Combine the walnut filling ingredients and stir until combined. Drizzle in a small amount of milk and stir until the mixture holds together.

Large Kifli Walnut Rolls

• Remove raised dough and roll it out in manageable sized pieces. Cut the dough into large 9"x5" triangles.
• Spread the filling onto each large triangle and roll into a crescent shape. Place the rolls on an oiled or parchment paper-lined baking tray. Cover and allow the rolls to rise until puffy, 1 hour.

Small Kifli Walnut Rolls

• Roll out the dough out into a manageable sized piece in the shape of a rectangle. Spread the filling directly onto the dough. Cut into small triangles with a ravioli or pizza cutter.
• Place the rolls on an oiled or parchment paper-lined baking tray. Cover and allow the rolls to rise until puffy, 1 hour.

Prepare for baking

• Preheat the oven to 325 °F. Brush the rolls with the egg wash.
• Sprinkle with turbinado sugar (sugar in the raw)
• Bake large rolls 25-30 minutes and small rolls 20-25 minutes, turning the baking sheet half way through.
• Cool on a cooling rack. Rolls can be stored at room temperature in an air-tight container or frozen.