Maple Nut Rolls

We have a few walnut trees in our backyard. This year they haven’t produced many walnuts, but here is a wonderful fall recipe that would make a delicious breakfast on Thanksgiving – or any chilly autumn morning for that matter! It’s a nice change of pace from cinnamon rolls and has all the flavors of the season!

Maple Nut Rolls Dough

6-7 cups all purpose flour

3 Tablespoon sugar

1 teaspoon salt

2 packets rapid rise yeast

1 cup sour cream

1/2 cup water

1 cup butter (or margarine)

3 eggs (at room temperature)

Roll Filling

3/4 cup butter

1/2 cup sugar

3 Tablespoons maple flavoring

5 cups ground walnuts

Frosting

2 cups powdered sugar

3-4 Tablespoons Milk

2 teaspoons vanilla extract

Directions:

Mix 2 cups flour, sugar, salt and undissolved yeast in a large mixing bowl. Combine sour cream, water and butter; heat to between 120° F and 130° F (The butter may not melt completely) Gradually add to dry ingredients and beat for 2 minutes at medium speed with an electric mixer. Add eggs and 1 cup of flour. Stir in enough remaining flour to make a soft dough. Turn out onto lightly floured surface, knead 8 to 10 minutes to form a ball. Cover and let dough rest 10 minutes. For filling, melt butter over low heat. Stir in sugar and maple flavoring. Add walnuts and blend well. Set aside.  Divide dough into 4 equal parts. Roll out each piece into apx 14 x 12 inch rectangle. Spread each with an equal amount of nut filling. Roll each up from the long side, seal edges. Place on greased baking sheets with the sealed edge down. Cover and let rise in a warm draft free place until doubled in bulk – about 1 hour. Bake rolls at 350° F for 35 minutes or until done. Remove from baking sheets and cool on wire racks.

For frosting combine sugar, milk and vanilla until mixture reaches desired consistency, then drizzle over each roll.

Slice as you serve the rolls – Delicious!

If you want to use pecans instead of walnuts use the following filling: Melt 1 cup butter over low heat, stir in 1 cup sugar and 3 Tablespoons vanilla. Add 7 cups of ground peacans and blend well.