1. Fillings: Pecan Filling: Melt 1 cup (2 sticks) magarine over low heat. 2. Stir in 1/2 cup sugar and 1/4 cup vanilla extract. 3. Add 7 cups of ground pecans and blend well. 4. Maple Walnut Filling: Melt 3/4 cup (1 1/2 sticks) margarine over low heat. 5. Stir in 1/2 cup sugar, 3 Tablespoons imitation maple flavor. 6. Add 5 cups ground walnuts and blend well. 7. Dough: In a large bowl, thoroughly mix 2 cups flour, sugar salt and undissolved yeast. 8. In a sauce pan, combine sour cream, water and magarine. 9. Heat over low heat until mixture is very warm (120°-130°F), margarine does not need to melt. 10. Gradually add to dry ingredients and beat 2 minutes with electric mixer at medium speed, scraping bowl occasionally. 11. Add eggs and 1 cup flour. 12. Beat mixture at high speed for 2 minutes, scraping bowl occasionally. 13. Stir in enough additional flour to make a soft dough. 14. Turn dough on to a lightly floured board; knead a few times to form a ball. 15. Cover dough and let rest for 10 minutes. 16. Divide dough into 4 equal pieces. 17. Roll each piece into a 14x12 nch rectaangle. 18. Spread each piece of dough with 1/4 of the nut filling. 19. Roll each one up (from the long side), as for a jelly roll. 20. Seal edges. 21. Place rolls on greased baking sheets, sealed edges down. 22. Cover and let rise in a warm, draft free place until doubled in bulk (about 1 hour). 23. Bake rolls at 350°F for about 35 minutes, or until done. 24. Remove from baking sheets, and cool on wire racks. 25. When cool, drizzle tops of rolls with confectioner's sugar frosting (optional). ---------------------------------------------------------------------------
Nutrition
Ingredients
