Sour Cream Yeast Rolls Stuffed Silly With Chocolate and Cinnamon and Nuts, Too Yield: I get

approximately 15 large rolls, sufficient for PMS-eating and more th an enough to share. Dough 4 teaspoons active dry yeast 1/4 cup warm water 1/4 cup white sugar 2 eggs 1/2 cup sour cream 1 tablespoon vanilla extract 3/4 cup butter, softened 1 teaspoon cinnamon 4-6 cups flour 1 teaspoon salt Muscovado sugar glaze 1 cup muscovado sugar, divided cup melted butter, divided cup light corn syrup, honey, or glucose divided 2 teaspoons cinnamon, divided Filling cup butter 1 cup muscovado sugar 4 teaspoons cinnamon 1 cup walnuts (or your nut of choice), toasted and roughly chopped 1 cup chocolate chips In a stand mixer bowl, dissolve yeast in warm water and let stand 1 minute to al low yeast to bloom. Attach dough hook to mixer (the paddle attachment also suffi ces) and blend in sugar, eggs, sour cream, vanilla extract, butter, and cinnamon . Blend in 3 cups flour and then the salt, and knead with dough hook for at leas t 3 minutes, allowing dough to come together. If dough is still clinging to side s of bowl, add more flour cup at a time, allowing 1 minute of kneading in betwee n each addition. It s best to err on the side of too little flour since an excess would make the dough (and consequently, your rolls) tough. When dough has come t ogether and is somewhat silken, transfer it to a greased kitchen counter (I use a Silpat mat) and knead until dough is velvety and blistered, about 6-8 minutes. Transfer dough into a large, greased bowl and cover with a clean kitchen towel or enclose bowl in a large plastic bag. Let dough rise 45-60 minutes or until do ubled in size. Meanwhile, spray two 139-inch Pyrex glass pans or any similarly si zed pans with cooking spray. In each pan, add cup muscovado sugar, cup butter, 1 /8 cup corn syrup, and 1 teaspoon cinnamon. Set aside. Turn out risen dough onto a greased kitchen counter or nonstick mat. Gently punch dough down and let rest for 10 minutes to prevent it from shrinking. Pat (I use a rolling pin) dough ou t into a large rectangle (I refuse to give measurements here because I certainly don t follow them and I don t think you will either) about -inch thick. Layer the Fi lling ingredients onto the dough, leaving a -inch space from the edge this will p revent the filling from spilling out. Starting with the edge closest to you, rol l up the dough into a snug jellyroll. Carefully push in any filling ingredients that desperately try to escape. Cut dough into 1-inch thick slices and arrange i n the prepared 139-inch pans. Depending on how large your rolls are, you may or m ay not have any space left over in your pan(s). Cover pans with a clean kitchen towel and let rise for about 40 minutes. When the rolls are almost flush with th e top of the pan (in my hot kitchen, it only takes about 30 minutes before this happens), preheat your oven to 350. Bake for about 25-35 minutes or until buns ar e golden and the caramel glaze is bubbling contentedly. Invert buns onto a parch ment paper-lined serving plate or baking sheet. Give the rolls a few minutes to cool oh, the pleasurable agony! and then eat with no regrets.