Sour Cream Rolls With Walnut Filling

SOUR CREAM ROLLS WITH WALNUT FILLING



Sour Cream Rolls with Walnut Filling image

When I was a little girl, my grandmother taught me how to make these rolls. I remember feeling so special when "we" served them. If you have never worked with yeast, this is the recipe for you. -Nadine Mesch, Mount Healthy, Ohio

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h20m

Yield 8 loaves (6 slices each).

Number Of Ingredients: 14

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 sour cream
4 large eggs, room temperature, divided use
1 teaspoon salt
5-1/4 to 5-3/4 cups all-purpose flour
Calories 201 calories
Fat13g fat (5g saturated fat)
Cholesterol37mg cholesterol
Sodium113mg sodium
Carbohydrate20g carbohydrate (8g sugars
Fiber1g fiber)
Protein3g protein.

Steps:

  • In a large bowl, mix the first 5 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, 3 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, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover 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 8 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-lined baking sheets, seam side down. Prick tops with a fork. Cover; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 350°., Lightly beat remaining egg; brush over rolls. Bake until golden brown, 20-25 minutes, switching position of pans halfway through baking (filling may leak during baking). Remove loaves to wire racks to cool. To serve, cut into slices.


NUT ROLLS



Nut Rolls image

This is a combination of two or three old recipes.

Recipe From allrecipes.com

Provided by Karren L. Kukral

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Yield 35

Number Of Ingredients: 15

1 cup white sugar
¼ teaspoon salt
1 cup butter
3 eggs
½ pint sour cream
1 ounce active dry yeast
½ cup warm milk
1 teaspoon white sugar
7 cups all-purpose flour
2 ½ pounds ground walnuts
1 ¼ cups melted butter
2 cups white sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 egg whites
Calories500.2 calories
Carbohydrate41.7 g
Cholesterol50.5 mg
Fat35.1 g
Fiber3.1 g
Protein9 g
SaturatedFat10.6 g
Sodium116.3 mg
Sugar18.4 g

Steps:

  • In a large bowl, mix together 1 cup white sugar, 1/4 teaspoon salt, 1 cup melted butter, and 3 eggs. Mix and add 1/2 pint sour cream. Mix together yeast with warm milk and 1 teaspoon sugar. Add to mixture. Add flour. Mix and knead. Divide dough into 7 equal parts.
  • To Make Filling: Melt 1 cup plus 3 tablespoons butter. Add 2 cups sugar and stir to dissolve. Add to ground walnuts and mix until coated. Add ground cinnamon and vanilla extract to taste, if desired. Divide filling into 7 equal amounts.
  • Roll each dough ball into rectangle. Spread slightly beaten egg white on top of dough. Spread equal amounts of filling on top of each rectangle. Roll in edges and spread edges with egg whites to seal. Then roll length wise. Brush tops with egg whites.
  • Bake in a 350 degrees F (175 degrees C) preheated oven for 30 minutes or until lightly brown. Cool. These freeze well.


SOUR CREAM ROLLS



Sour Cream Rolls image

Tender and delicious, these sour cream rolls will be a dinnertime hit.

Recipe From allrecipes.com

Provided by Fleischmann's Yeast

Categories     Trusted Brands: Recipes and Tips     ARGO®, KARO®, FLEISCHMANN'S®

Time 1h33m

Yield 12

Number Of Ingredients: 8

2 ¼ cups all-purpose flour
2 tablespoons sugar
1 (.25 ounce) envelope Fleischmann's® RapidRise Yeast
1 teaspoon salt
¾ cup sour cream
¼ cup water
2 tablespoons butter or margarine
1 large egg
Calories149 calories
Carbohydrate20.6 g
Cholesterol26.9 mg
Fat5.6 g
Fiber0.6 g
Protein3.7 g
SaturatedFat3.3 g
Sodium221.5 mg
Sugar2.2 g

Steps:

  • Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat sour cream, water and butter until very warm (120 to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and remaining 1-1/4 cups flour to make a soft batter. Spoon evenly into 12 greased (2-1/2 inch) muffin cups. Cover; let rise until doubled in size, about 1 hour.
  • Bake at 400 degrees F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.




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