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Sour Cream Nut Rolls Recipe

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This recipe for Sour Cream Nut Rolls, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Siegel
Added: Tuesday, September 30, 2008


2-1/2 cups walnuts, toasted and cooled
3/4 cup sugar
2 tablespoons butter or margarine, melted
1 tablespoon vanilla extract
2 teaspoon grated fresh orange peel
1/4 teaspoon salt

1 package active dry yeast
1 teaspoon plus 1/4 cup sugar
3 cups all-purpose flour
3/4 teaspoon salt
1/2 cup butter or margarine, melted
1/2 cup sour cream
2 large eggs

Prepare Walnut Filling: In food processor with knife attached, pulse all filling ingredients until walnuts are finely ground; set aside.

Prepare 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 floured hands, knead dough in bowl a few times until dough comes together (dough will be sticky). Cover bowl with plastic wrap; let dough stand 10 minutes. Divide dough in half. On lightly floured surface, with floured rolling pin, roll half of dough into 14"x12" 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 inches from first roll, on same cookie sheet. Cover rolls with plastic wrap and let rise in warm place for 1 hour. If you like, instead of rising for 1 hour, refrigerate rolls on cookie sheet overnight. When ready to bake, let stand at room temperature for 30 minutes. Preheat oven to 325. 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-inch thick slices. Store cookies in tightly covered container at room temperature up to 3 days or in freezer up to 3 months.




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