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1
Place cereal, water and butter in small saucepan; cook on medium heat until very warm (125F to 130F), stirring occasionally.
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2
(Butter does not need to be completely melted.)
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3
Mix 1 cup of the flour, 1/4 cup of the sugar, the yeast and salt in large bowl; stir in warm cereal mixture.
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4
Add eggs; mix well.
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5
Stir in enough of the remaining flour to make a soft dough; place on lightly floured surface.
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6
Knead 6 to 8 min.
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7
or until dough is smooth and elastic.
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8
Cover; let rest 10 min.
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9
Meanwhile, preheat oven to 350F.
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10
Mix remaining 1/4 cup sugar, the walnuts, sour cream and chocolate chips; set aside.
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11
Roll out dough on lightly floured surface to 20x10-inch rectangle.
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12
Spread walnut mixture evenly over dough.
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13
Roll up, starting from one of the long sides; pinch seam to seal.
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14
Carefully roll and stretch to 26-inch roll.
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15
Place, seam-side down, on greased baking sheet.
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16
Form into heart shape; pinch ends together to seal.
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17
With sharp knife, cut slits, at 1-inch intervals, 2/3 of the way through dough, starting from outer edge.
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18
Turn each section on its side to show filling.
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19
Cover; let rise in warm place 30 to 45 min.
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20
or until doubled in size.
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21
Bake 25 to 30 min.
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22
or until golden brown, tenting with foil the last 10 min.
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23
to prevent overbrowning.
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24
Cool completely on wire rack.
