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Prep Time: 1 Minutes Cook Time: 12 Minutes |
Ready In: 13 Minutes Servings: 15 |
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Tastes just yummy. I usually make this in a kitchen aid stand mixer, and it comes together rather easily, producing a nice soft dough. This was contributed by Marie Frangpane from Eugene, Oregon. Ingredients:
1 (1/4 ounce) package active dry yeast |
1/2 cup warm water (110 degrees to 115 degrees) |
1/3 cup sour cream |
1 egg |
3 tablespoons butter, softened |
3 tablespoons sugar |
1 teaspoon salt |
2 3/4-3 cups all-purpose flour |
1/2 cup finely chopped walnuts or 1/2 cup pecans |
1/3 cup sugar |
3 tablespoons butter, melted |
1 tablespoon grated lemon peel |
1 cup confectioners' sugar |
1 tablespoon lemon juice |
1 tablespoon water |
1/4 teaspoon vanilla extract |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the sour cream, egg, butter, sugar, salt and 11/4 cup of flour. Beat until smooth. Stir enough remaining flour to form a soft dough.
2. Turn onto a floured surface, knead until smooth and elastic about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Let rise for one hour or until doubled.
3. Punch dough down, turn onto a lightly floured surface, divide into half. Let rest for 10 minutes. Roll each onto a 12 inch by 8 inch rectangle.
4. In a small bowl, combine filling ingredients. Spread over half of the filling over dough to within 1/2 inch of edges. Fold in half lengthwise; pinch seams to seal. Cut into 12 strips. Holding both ends of strip, twist each strip 3 or 4 times.
5. Place 2 inch apart on greased baking sheets, curve one end to form a cane. Cover and let rise for 30 minutes.
6. Bake at 375°F for 12-14 minutes or until golden brown. Remove from cooking sheet and transfer canes to wire racks and cool completely. Combine icing ingredients and drizzle over rolls.
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