Grandma's Nut Roll

Dough

In a small bowl, heat the milk to 100° to 110° F, and dissolve yeast in milk, along with 1 teaspoon sugar

Add yeast mixture to bowl of stand mixer, and add sugar, salt, butter, eggs, sour cream and 1 cup flour

Mix with dough hook on medium speed, then gradually add 2 more cups of flour

Add 2 more cups of flour, (for total of 5 cups) and mix until dough separates from sides of bowl. You may have to scrape it off the hook and scrape flour from the sides during mixing process.

Dough should be slightly sticky but not wet. You can add another ½ cup to 1 cup of flour if necessary

Form dough into ball with your hands. Place in buttered mixing bowl, and cover loosely with buttered aluminum foil. Allow to rise in warm place for 1 hour

While dough is rising, make the filling

After dough has risen, punch down with your fist. Cut the dough into 4 equal pieces

Place dough on lightly floured surface, and gently roll out in rectangle, about 12 x10 and ¼ inch thick

Sprinkle walnut filling evenly over dough, and press lightly on dough, leaving about a ½ inch border on all sides.

With long end facing you, start rolling edge of dough tightly up and over the filling, starting in the center and moving to the sides. Roll completely over filling, stopping with seam side down. Pinch edges together, and tuck underneath roll

Place on prepared baking sheet, covered with parchment paper or foil. Repeat until all nut rolls are formed, and allow to rise for 30 minutes, covered with greased foil

Preheat oven to 350°

Bake nut rolls for 30 to 35 minutes or until top is golden brown and sounds hollow when tapped. Temperature should be above 160°

Allow to cool completely before slicing and serving

Filling

Add ground walnuts to a mixing bowl, and mix in sugar, milk, melted butter and cinnamon

Mix until walnuts form a paste