6-7 c. unsifted flour
3 tbsp. sugar
1 tsp. salt
2 pkgs. active dry yeast
1 c. sour cream
1/2 c. water
1 c. butter
3 eggs (room temp.)

In large mixer bowl, thoroughly mix 2 cups of the flour with sugar, salt and undissolved dry yeast.

Combine sour cream, water and butter in a saucepan and heat over low heat until liquids are very warm. (butter does not have to melt completely.) Gradually add this to dry ingredients and beat 2 minutes at medium speed of electric mixer. Add eggs and 1 more cup of flour. Beat at high speed 2 minutes. Stir in enough additional flour to make a soft dough (by hand).

Turn out onto a lightly-floured board. Knead a few times, form a ball. Cover and let rise 10 minutes. Divide dough into 4 equal parts. Roll out each part into a 14x12 inch rectangle. Spread each with desired filling. Roll up from long side, as for a jelly roll. Seal edges down. Cover; let rise in a warm place, free of draft, until doubled in bulk, about 1 hour.

Bake at 350 degrees about 35 minutes or until golden. Remove from baking sheets and cool on wire racks. When cool, if desired, drizzle with confectioners' sugar frosting. (2 rolls will fit on one large baking sheet)

You may fill with your own favorite filling, or with 1 can of Solo canned filling per roll, or use one of the following recipes. Each recipe makes enough for 4 rolls.

MAPLE WALNUT FILLING:

Melt 1 1/2 sticks butter over low heat. Stir in 1/2 cup sugar and 3 tablespoons maple flavoring. Add 5 cups ground Planters peanuts.

PECAN FILLING:

Melt 2 sticks butter over low heat. Stir in 1/2 cup sugar and 1/4 cup vanilla. Add 7 cups ground Planters pecans.