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1
Fillings: Pecan Filling: Melt 1 cup (2 sticks) magarine over low heat.
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2
Stir in 1/2 cup sugar and 1/4 cup vanilla extract.
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3
Add 7 cups of ground pecans and blend well.
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4
Maple Walnut Filling: Melt 3/4 cup (1 1/2 sticks) margarine over low heat.
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5
Stir in 1/2 cup sugar, 3 Tablespoons imitation maple flavor.
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6
Add 5 cups ground walnuts and blend well.
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7
Dough: In a large bowl, thoroughly mix 2 cups flour, sugar salt and undissolved yeast.
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8
In a sauce pan, combine sour cream, water and magarine.
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9
Heat over low heat until mixture is very warm (120u00b0-130u00b0F), margarine does not need to melt.
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10
Gradually add to dry ingredients and beat 2 minutes with electric mixer at medium speed, scraping bowl occasionally.
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11
Add eggs and 1 cup flour.
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12
Beat mixture at high speed for 2 minutes, scraping bowl occasionally.
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13
Stir in enough additional flour to make a soft dough.
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14
Turn dough on to a lightly floured board; knead a few times to form a ball.
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15
Cover dough and let rest for 10 minutes.
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16
Divide dough into 4 equal pieces.
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17
Roll each piece into a 14x12 nch rectaangle.
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18
Spread each piece of dough with 1/4 of the nut filling.
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19
Roll each one up (from the long side), as for a jelly roll.
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20
Seal edges.
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21
Place rolls on greased baking sheets, sealed edges down.
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22
Cover and let rise in a warm, draft free place until doubled in bulk (about 1 hour).
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23
Bake rolls at 350u00b0F for about 35 minutes, or until done.
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24
Remove from baking sheets, and cool on wire racks.
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25
When cool, drizzle tops of rolls with confectioner's sugar frosting (optional).
