1 recipe sour cream sweet roll dough
1 lb ground walnuts
2 c coconut
3/4 c sugar
3 T butter, melted
1/2 c + 2 T butter, melted
After the dough has risen all night in the refrigerator, roll out on a lightly floured surface to a 12″ x 9″ rectangle of 1/2″ thickness. Combine walnuts, coconut, sugar and butter. Sprinkle 1/3 c filling over half the rectangle lengthwise. Fold over lengthwise and seal. Pat out to press filling into dough. Sprinkle another 1/3 c filling over half the rectangle lengthwise. Fold over lengthwise and seal, to make a 12″x 2″ rectangle. Pat down to 12″ x 4″. Sprinkle with another 1/3 c filling and roll up lengthwise, sealing lengthwise edge. Slice into 12 equal slices.
Melt 1/2 c butter in 13 x 9″ baking dish and sprinkle remaining filling evenly over bottom of the pan. Place rolls in pan cut side down. Brush tops with 2 T melted butter. Cover and let rise in a warm place until doubled. Bake at 350 for 12-15 minutes. Invert rolls onto platter to serve. Makes 12.