SOUR CREAM NUT ROLLS

By gaster16

Ingredients

• WALNUT FILLING:
• 2-1/2 cups walnuts toasted and cooled
• 3/4 cup sugar
• 2 tablespoons butter or margarine melted
• 1 tablespoon vanilla extract
• 2 teaspoons grated fresh orange peel
• 1/4 teaspoon salt
• SOUR CREAM DOUGH:
• 1 package active dry yeast
• 1 teaspoons plus 1/4 cup sugar
• 3 cups all-purpose flour
• 1/4 teaspoons salt
• 1/2 cup butter or margarine (1 stick) melted
• 1/2 cup sour cream
• 2 large eggs

Preparation

Step 1

WALNUT FILLING:

In food processor with knife blade attached, pulse all filling ingredients until walnuts are finely ground set aside.

SOUR CREAM DOUGH:

In small bowl, combine yeast, 1 teaspoon sugar, and 1/4 cup warm water. Let stand until yeast mixture foams about 5 minutes. In large bowl stir together flour, salt and remaining 1/4 cup sugar. Stir in butter, sour cream, 1 egg, 1 egg yolk, and yeast mixture until evenly moistened. With flour hands, knead dough in bowl a few times until dough comes together. Cover bowl with plastic wrap, let dough stand 10 minutes. Divide dough in half. On lightly floured surface, with floured rolling pan, roll half of dough into 14” x 12” rectangle. Sprinkle half of Walnut Filling evenly over dough. Gently press down on filling so it sticks to dough. Starting from a long side of dough rectangle, tightly roll dough jelly-roll fashion. Place roll, seam side down, on 1 side of ungreased large cookie sheet. Repeat with remaining half of dough and filling Place second roll, 4” from first roll on same cookie sheet. Cover rolls with plastic wrap and let rise in warm place 1 hour. If you like, instead of rising 1 hour, refrigerate rolls, on cookie sheet overnight. When ready to bake, let stand at room temperature 30 minutes before completing following steps. Preheat oven to 325 degrees. Bake rolls 35 minutes. Meanwhile, in cup, lightly beat remaining egg white. Brush rolls with egg white. Bake 5 minutes longer or until golden. Transfer rolls to wire rack to cool. When rolls are cool, with serrated knife, cut crosswise into 1.2” thick slices. Store cookies in tightly covered container at room temperature up to 3 days, or in freezer up to 3 months.