Directions

1. 1

   Warm the milk to 160°F. In a small bowl, combine the warm milk with the instant dry yeast and let sit for 5 minutes until foamy.

2. 2

   In a large mixing bowl, combine the bread flour, kosher salt, and sugar. Create a well in the center and add the yeast mixture, sour cream, softened butter, and egg.

3. 3

   Mix on low speed until a shaggy dough forms, then increase speed to medium and knead for 8 minutes until smooth and elastic. The dough should be soft but not sticky.

4. 4

   Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 to 1.5 hours until doubled in size.

5. 5

   While the dough rises, prepare the nut filling by combining the ground walnuts, granulated sugar, and ground cinnamon in a bowl. Set aside.

6. 6

   Punch down the risen dough and turn it out onto a lightly floured surface. Shape into a rectangle approximately 12 by 16 inches.

7. 7

   Spread the walnut-cinnamon filling evenly over the dough, leaving a small border on all sides.

8. 8

   Starting from one long side, tightly roll the dough into a log, sealing the seam by pinching it closed. Place seam-side down on a parchment-lined baking sheet.

9. 9

   Cover the roll with a damp cloth and let it rise for 45 minutes to 1 hour until puffy.

10. 10

    Preheat your oven to 350°F. Bake the nut roll for 40 to 45 minutes until golden brown and a skewer inserted into the center comes out clean. The internal temperature should reach 165°F.

11. 11

    Cool the nut roll on a wire rack for at least 30 minutes before slicing and serving.