Candy Cane Rolls
3 cups all-purpose flour, divided
3 tablespoons sugar
1 package (1/4 ounce) active dry or quick-rising yeast
1 teaspoon salt
1/2 cup water
1/3 cup sour cream
3 tablespoons butter or margarine
1 egg, at room temperature
1/2 cup chopped walnuts
1/3 cup sugar
3 tablespoons melted butter or margarine
Confectioner's Sugar Glaze
1 cup confectioner's sugar
3-4 tablespoons water
1 teaspoon vanilla (optional)
1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. In small saucepan over medium-low heat, heat water, sour cream and butter until hot to touch (125 - 130 degrees F); butter does not need to melt. Gradually add liquid ingredients to flour mixture. With electric mixer at medium speed, beat 2 minutes, occasionally scraping bowl. Add egg and 1/2 cup flour; increase speed to high and beat 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour to make a stiff dough. Transfer dough to lightly floured surface; knead about 4 to 5 minutes until smooth and elastic. Place dough in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 50 minutes if using active dry yeast. (For quick-rising yeast, cover kneaded dough and let rest on work surface 10 minutes).
2. Meanwhile, prepared Nut Filling. Grease 2 cookie sheets. Punch dough down; divide in half. With rolling pin, roll each half into a 12- by 18- inch rectangle. Top each with half the Nut Filling, leaving a 1/2-inch margin at long edges. Fold dough lengthwise in half; pinch long edge to seal. Cut each roll into twelve 1/2-inch wide strips. Holding both ends, twist each strip in opposite directions 5 to 6 times. Place on prepared cookie sheets, curving top end of each strip to form a cane; cover canes with towel. Place 2 large shallow pans on counter; half fill with boiling water. Place baking sheets on pans; let dough rise 15 minutes.
3. Preheat oven to 375 degrees. Bake canes 15 minutes or until golden-brown. Remove to wire racks to cool. Meanwhile, prepare Confectioner's Sugar Glaze; drizzle on top of cooled canes.