Sour Cream Rolls With Walnut Filling

• 4 cups ground walnuts (about 14 ounces)
• 1 cup sugar
• 3/4 cup butter, melted
• 1/2 cup 2% milk
• 1/3 cup honey
• 2 packages (1/4 ounce each) active dry yeast
• 1 teaspoon plus 1/3 cup sugar, divided
• 1/2 cup warm 2% milk (110u0b0 to 115u0b0)
• 1 cup butter, melted
• 1 cup sour cream
• 4 large eggs, room temperature, divided use
• 1 teaspoon salt
• 5-1/4 to 5-3/4 cups all-purpose flour

1. In a large bowl, mix the first 5 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, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover 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-lined
5. , seam side down. Prick tops with a fork. Cover; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 350u0b0.
6. Lightly beat remaining egg; brush over rolls. Bake until golden brown, 20-25 minutes, switching position of pans halfway through baking (filling may leak during baking). Remove loaves to wire racks to cool. To serve, cut into slices.

ground walnuts, sugar, butter, milk, honey, active dry yeast, sugar, milk, butter, sour cream, eggs, salt, flour

Taken from www.tasteofhome.com/recipes/sour-cream-rolls-with-walnut-filling/ (may not work)