Easy One-Rise Sour Cream Nut Roll

Note: While there are multiple steps to this recipe, the directions for this nut roll are broken down into workable categories to help you better plan for preparation and cooking.

Make the Filling

1. Gather the ingredients.

2. In a medium nonstick saucepan, mix together walnuts, milk, 1 1/2 cups sugar, 1 egg, and 4 ounces butter. Bring just to a boil, reduce heat, and simmer on medium-low, stirring frequently (if using a pan that is not nonstick, watch and stir carefully so the filling doesn't burn), until mixture is thick.

3. Cool completely before spreading on the dough, but don't refrigerate because it will become too firm to spread.

Make the Dough

1. Gather the ingredients.

2. In a large saucepan (or in a microwave-safe bowl), bring sour cream to a boil. Remove from heat and stir in, until well blended, 3 tablespoons butter, 5 tablespoons sugar, baking soda, and salt. Cool to between 120 F to 130 F on an instant-read thermometer.

3. While the sour cream mixture is cooling, in a large bowl, whisk together flour and yeast.

4. Add eggs to cooled sour cream mixture and then transfer to the flour-yeast mixture.

5. Mix the dough with your hands until a sticky dough forms. Turn out onto a lightly floured surface and knead lightly to form a smooth ball.

6. Cover with an overturned bowl or greased plastic wrap and let stand 5 minutes.

Assemble and Bake

1. The dough will be soft. Divide in half. Working with one piece of dough at a time and using as little extra flour as possible, roll to a 1/4-inch-thick rectangle. Spread with half of the filling.

2. Flip the sides of the dough in and then roll from the bottom up. Repeat with the other half of the dough and filling. Place on a parchment-lined sheet pan or in greased 9x5-inch loaf pans and let rise for 1 to 1 1/2 hours, covered with greased plastic, until light. Repeat with remaining dough and filling.

3. Heat oven to 350 F.

4. Bake 35 minutes. Let the rolls cool on the sheet pan or in the loaf pans for 10 minutes. Then transfer them from the pan to a cooling rack or invert the loaf pans onto a wire rack to cool completely before cutting.

5. Enjoy.