Ingredients
1 cup milk
½ cup granulated sugar
1 tsp salt
½ cup butter, or margarine
¼ oz active dry yeast
¼ cup warm water
1 egg
4 cups all-purpose flour
1 cup sour cream
½ cup brown sugar, firmly packed
½ cup butter, or margarine
½ cup all-purpose flour
½ tsp ground cinnamon
½ cup pecans, chopped
½ cup ground walnuts
2 cups powdered sugar
3 tbsps milk
1 tsp vanilla extract
Preparation
Scald milk in a saucepan, then add sugar, salt and margarine. Let cool to lukewarm. Transfer to a large mixing bowl.
Add in sour cream and mix until well combined. Set aside.
Dissolve yeast in warm water.
Add this mixture to the lukewarm milk texture.
Beat egg and add to the mixture.
Add 2 cups of flour and mix until smooth.
Stir in 2 more cups of flour to make a stiff batter.
Remove from the mixing bowl and knead dough on a floured surface.
Knead until dough is smooth, soft, and elastic.
Dust lightly with flour then transfer to a mixing bowl.
Cover bowl with towel and let rise.
Melt butter over medium heat in a saucepan.
Add in flour, brown sugar, cinnamon, walnuts, and chopped pecans. Mix well.
Remove from heat, and set aside to cool.
In a small bowl, add the powdered sugar, milk, and vanilla.
Mix until it reaches a smooth consistency. Set aside.
Lightly dust flour on the surface, then roll dough into two 14x7-inch rectangles.
Add in the filling mixture and spread evenly.
Roll dough up lengthwise. Seal edges and fold under ends.
Place both rolls on a large baking sheet.
Bake at 375 degrees F for 25 minutes or until golden brown.
Remove from the oven and transfer to a cooling rack. Let cool.
Drizzle the roll with frosting.
With a knife, cut the nut rolls into 1-inch thick slices. Serve and enjoy!
