Nut Roll - cooking recipe

Ingredients

Dough
6 -7 cups all-purpose flour
3 tablespoons sugar
1 teaspoon salt
2 packages active dry yeast
1 cup sour cream
1/2 cup water
1 cup margarine or 1 cup butter
3 eggs, at room temperature
confectioner sugar frosting (optional)
Pecan Filling
1 cup margarine
1/2 cup sugar
1/4 cup vanilla extract
7 cups ground pecans
Maple Walnut Filling
3/4 cup margarine
1/2 cup sugar
3 tablespoons imitation maple flavor
5 cups ground walnuts

Preparation

Fillings: Pecan Filling: Melt 1 cup (2 sticks) magarine over low heat.
Stir in 1/2 cup sugar and 1/4 cup vanilla extract.
Add 7 cups of ground pecans and blend well.
Maple Walnut Filling: Melt 3/4 cup (1 1/2 sticks) margarine over low heat.
Stir in 1/2 cup sugar, 3 Tablespoons imitation maple flavor.
Add 5 cups ground walnuts and blend well.
Dough: In a large bowl, thoroughly mix 2 cups flour, sugar salt and undissolved yeast.
In a sauce pan, combine sour cream, water and magarine.
Heat over low heat until mixture is very warm (120\u00b0-130\u00b0F), margarine does not need to melt.
Gradually add to dry ingredients and beat 2 minutes with electric mixer at medium speed, scraping bowl occasionally.
Add eggs and 1 cup flour.
Beat mixture at high speed for 2 minutes, scraping bowl occasionally.
Stir in enough additional flour to make a soft dough.
Turn dough on to a lightly floured board; knead a few times to form a ball.
Cover dough and let rest for 10 minutes.
Divide dough into 4 equal pieces.
Roll each piece into a 14x12 nch rectaangle.
Spread each piece of dough with 1/4 of the nut filling.
Roll each one up (from the long side), as for a jelly roll.
Seal edges.
Place rolls on greased baking sheets, sealed edges down.
Cover and let rise in a warm, draft free place until doubled in bulk (about 1 hour).
Bake rolls at 350\u00b0F for about 35 minutes, or until done.
Remove from baking sheets, and cool on wire racks.
When cool, drizzle tops of rolls with confectioner's sugar frosting (optional).