1 pkg. active dry east
1/4 c. warm water (105 to 115 degrees)
1/4 c. granulated sugar
2 eggs, slightly beaten
1/2 c. sour cream
3 1/2 c. flour
1 tsp. salt
3/4 c. plus 2 tbsp. (1 3/4 sticks) butter

Dissolve yeast in water. Blend in sugar, eggs and sour cream. In another bowl, combine flour and salt. Cut in butter to fine meal-like crumbs. Add yeast mixture. Stir with a spoon, then mix with fingers until well combined and smooth. Shape into a ball and place in a greased bowl. Cover and refrigerate at least 4 hours. (May be kept refrigerated up to 3 days.)

1/2 c. brown sugar, firmly packed
2 tsp. cinnamon
1/2 c. nuts, finely chopped

Divide dough in half and roll each into an 11 x 14 inch rectangle. Spread butter over each rectangle. Sprinkle with brown sugar, cinnamon and nuts, dividing evenly. Press lightly into dough. Roll up from long sides and seal seams. Cut each roll crosswise into 12 pieces.

1/2 to 3/4 c. granulated sugar
Cinnamon
2 tbsp. butter, softened

Place cut rolls on surface generously sprinkled with some of the sugar. Roll each into a flat circle about 3 inches in diameter and 1/4 inch thick. Spread lightly with butter; sprinkle with more sugar and the cinnamon. Transfer to lightly greased baking sheets. Bake at 400 degrees 10 to 12 minutes or until golden.

Makes 24 rolls.