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. If using the Raisenne Dough Riser, your proofing time will be reduced by up to 40 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