Sour Cream Rolls with Walnut Filling Recipe

2
Sour Cream Rolls with Walnut Filling Recipe
Sour Cream Rolls with Walnut Filling Recipe photo by Taste of Home
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Sour Cream Rolls with Walnut Filling Recipe

Read Reviews
2
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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
MAKES:
48 servings
TOTAL TIME:
Prep: 1 hour + rising Bake: 20 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 1 hour + rising Bake: 20 min.

Ingredients

  • 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. Yield: 8 loaves (6 servings each).
Originally published as Sour Cream Rolls with Walnut Filling in Country Woman October/November 2015

Nutritional Facts

1 serving: 201 calories, 13g fat (5g saturated fat), 37mg cholesterol, 113mg sodium, 20g carbohydrate (8g sugars, 1g fiber), 3g protein.

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  • 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
  1. 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).
  2. 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.
  3. 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.
  4. 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°.
  5. 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. Yield: 8 loaves (6 servings each).
Originally published as Sour Cream Rolls with Walnut Filling in Country Woman October/November 2015

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Reviews forSour Cream Rolls with Walnut Filling

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MY REVIEW
fmmslkl User ID: 1630208 277222
Reviewed Nov. 3, 2017

"This is a great recipe. My grandmother who was born in Yugoslavia also used this same recipe, then my mother, and now me. I try to make it every Easter and everyone loves it. I have always used whole milk but it is the same recipe with just the change to 2% milk. Try this recipe and follow the directions, and I am sure you will be pleased."

MY REVIEW
fmmslkl User ID: 1630208 277221
Reviewed Nov. 3, 2017

"This is a great recipe. My grandmother who was born in Yugoslavia also used this same recipe, then my mother, and now me. I try to make it every Easter and everyone loves it. I have always used whole milk but it is the same recipe with just the change to 2% milk. Try this recipe and follow the directions, and I am sure you will be pleased."

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