Side Pannel
Sour Cream Rolls with Walnut Filling
Sour Cream Rolls with Walnut Filling
- Recipe Submitted by maryjosh on 11/06/2018
Ingredients List
- 4 cups ground walnuts (about 14 ounces)
- 1 cup sugar
- 3/4 cup butter, melted
- 1/2 cup 2% milk
- 1/3 cup honey
- DOUGH:
- 2 packages (1/4 ounce each) active dry yeast
- 1 teaspoon plus 1/3 cup sugar, divided
- 1/2 cup warm 2% milk (110° to 115°)
- 1 cup butter, melted
- 1 cup (8 ounces) sour cream
- 4 large Eggs, divided use
- 1 teaspoon salt
- 5-1/4 to 5-3/4 cups all-purpose flour
Directions
In a large bowl, mix the first five ingredients until blended. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm milk; let stand 15 minutes. In a large bowl, combine melted butter, sour cream, three eggs, salt, remaining sugar, yeast mixture and 2 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide and shape into eight portions. Roll each into a 12x8-in. rectangle (dough will be very thin). Spread each with 1/2 cup walnut mixture to within 3/4 in. of edges. Carefully roll up jelly-roll style, starting with a long side; pinch seam and ends to seal.
Place rolls 2 in. apart on parchment paper-lined baking sheets, seam side down. Prick tops with a fork. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 350°.
Lightly beat remaining egg; brush over rolls. Bake 20-25 minutes or until golden brown, switching position of pans halfway through baking (filling may leak during baking). Remove loaves to wire racks to cool. To serve, cut into slices.
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide and shape into eight portions. Roll each into a 12x8-in. rectangle (dough will be very thin). Spread each with 1/2 cup walnut mixture to within 3/4 in. of edges. Carefully roll up jelly-roll style, starting with a long side; pinch seam and ends to seal.
Place rolls 2 in. apart on parchment paper-lined baking sheets, seam side down. Prick tops with a fork. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 350°.
Lightly beat remaining egg; brush over rolls. Bake 20-25 minutes or until golden brown, switching position of pans halfway through baking (filling may leak during baking). Remove loaves to wire racks to cool. To serve, cut into slices.
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