Ingredients:
Pastry
Two 1⁄4- ounce packages active dry yeast
1⁄2 cup lukewarm milk
5 cups all- purpose fl our
5 tablespoons sugar
1 teaspoon salt
1 cup (2 sticks) butter
3 egg yolks
1 cup sour cream
For Filling
1⁄2 cup (1 stick) butter
1⁄4 cup milk
11⁄2 to 2 pounds walnuts, ground
2 cups sugar
1 tablespoon vanilla extract
Method:
1. To prepare the pastry, dissolve the yeast in the warm milk (105° to 115°F) in a small bowl. Combine the flour, sugar, and salt in a large bowl.
2. Cut the butter into the flour mixture using a pastry cutter or two knives. Add the yeast mixture, egg yolks, and sour cream. Knead slightly until smooth. Form into a large ball, cover with plastic wrap, and refrigerate overnight.
3. To prepare the filling, combine the butter and milk in a small saucepan. Heat until the butter melts. Combine the ground walnuts and sugar in a large bowl. Stir in the butter mixture and vanilla; mix well.
4. Divide the dough into 5 equal balls. Lightly sprinkle flour over a large, flat surface. With a rolling pin, roll out each ball into a large rectangle, about 10 × 12 inches.
5. Preheat the oven to 350°F. Spread the filling down the middle of each rectangle. Roll the dough and pinch the seams and ends. Transfer the rolls to a baking sheet and bake for 30 to 35 minutes until golden brown. Cut into 2- inch slices to serve.
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| Sour Cream Nut Rolls Recipe |
