Sour Cream Rolls with Walnut Filling Recipe

In a large bowl, mix the first five ingredients until blended. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm milk; let stand 15 minutes. In a large bowl, combine melted butter, sour cream, 3 eggs, salt, remaining sugar, yeast mixture and 2 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. Punch down dough. Turn onto a lightly floured surface; divide and shape into eight portions. Roll each into a 12x8-in. rectangle (dough will be very thin). Spread each with 1/2 cup walnut mixture to within 3/4 in. of edges. Carefully roll up jelly-roll style, starting with a long side; pinch seam and ends to seal. Place rolls 2 in. apart on parchment paper-lined baking sheets, seam side down. Prick tops with a fork. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 350 ° Lightly beat remaining egg; brush over rolls. Bake 20-25 minutes or until golden brown, switching position of pans halfway through baking (filling may leak during baking). Remove loaves to wire racks to cool. To serve, cut into slices.