Almond Breakfast Rolls

1.tor the dough, combine the warm water, sugar and yeast in a small bowl and set aside until foamy.
2.tlace the half-and-half in a small saucepan over medium heat and scald (do not boil). Let cool to lukewarm, then combine with the yeast mixture.
3.tn a large bowl, cream the butter until light and fluffy, the add the egg yolks, one at a time, and combine well after each addition, Alternately add the flour and the yeast mixture to the creamed butter. Once blended, switch to the dough hook and mix until the mixture comes away from the sides of the bowl.
4.trease a bowl with butter and add the dough, turning once to coat with butter,. Cover and chill overnight.
5.tn the morning, mix the sugar, salt, almonds and almond paste in the food processor to form a crumb mixture. Divide in half.
6.tivide the dough in half. Sprinkle one half of the nut mixture over a lightly floured pastry board, then roll out one half of the dough on top of the nuts, pressing well. Gently turn over so that nuts are on top, and from the long side, roll up, jelly-roll fashion.
7.tine a baking sheet with parchment or silicone, and then slice the dough into 1/2" thick slices, arrange on cookie sheets, leaving one inch between slices. Let rise for one hour.
8.tPreheat the oven to 350 and bake the rolls until lightly browned, about 20 minutes.