Hungarian Nut Rolls

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm 2% milk (110u0b0 to 115u0b0)
• 1/4 cup plus 2 tablespoons sugar
• 3/4 teaspoon salt
• 1 cup butter, softened
• 1 cup sour cream
• 3 large eggs, room temperature, lightly beaten
• 6 to 6-1/2 cups all-purpose flour
• 1-1/4 cups sugar
• 1/2 cup butter, cubed
• 1 large egg
• 1/2 teaspoon ground cinnamon
• 4-1/2 cups ground walnuts
• 1 large apple, peeled and grated
• 2 cups confectioners' sugar
• 2 to 3 tablespoons 2% milk

1. In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, butter, sour cream, eggs and 3 cups flour. Beat on medium speed for until smooth, 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Meanwhile, in a large saucepan, combine the sugar, butter, egg and cinnamon. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Remove from the heat; gently stir in walnuts and apple. Cool completely.
4. Punch dough down. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12x10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on greased
5. . Cover and let rise until doubled, about 30 minutes.
6. Bake at 350u0b0 for 30-40 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over loaves.

active dry yeast, milk, sugar, salt, butter, sour cream, eggs, flour, sugar, butter, egg, ground cinnamon, ground walnuts, apple, sugar, milk

Taken from www.tasteofhome.com/recipes/hungarian-nut-rolls/ (may not work)