Instructions
Combine flour, caster sugar, yeast, salt, 6 oz milk, 2 beaten eggs, and 30g butter in a large bowl. Knead the mixture thoroughly until the dough becomes smooth.
Cover the bowl with a clean cloth or plastic wrap. Place the bowl in a warm location. Allow the dough to rise for about 2 hours. The dough should double in size.
Once the dough has risen, gently press it down to remove air. Knead the dough lightly for a short time.
Divide the dough into two equal pieces.
Lightly flour a clean surface. Roll each dough piece into an oblong shape. Each piece should be about 12 inches long and 8 inches wide.
In a separate bowl, combine the filling ingredients. Mix 140g walnuts, 85g butter, 85g brown sugar, and 1 teaspoon cinnamon.
Divide the walnut filling into two equal halves. Spread one half of the filling evenly over each rolled dough piece. Leave a small border around the edges of the dough.
Starting from a long edge, tightly roll up each dough piece. You will have two rolls, each about 12 inches long.
Grease a baking sheet. Place the two rolls next to each other on the baking sheet. Make sure the rolls are touching.
Cover the rolls on the baking sheet with a clean cloth or plastic wrap. Let them rise in a warm place for about 40 minutes.
Preheat your oven to 200ºC (425ºF).
Bake the rolls for 30 to 35 minutes. The rolls should be golden brown and look well risen. To check if they are fully baked, tap the bottom of a roll. It should sound hollow.
Carefully take the baked rolls out of the oven. While the rolls are still hot, brush milk over their tops.
Let the rolls cool down a little. Sift a generous amount of icing sugar over the tops. Serve.