2 cups water
2 (1 ounce) packages active yeast
2 tablespoons white sugar
2 tablespoons butter, melted
1 teaspoon salt
3 eggs
1 cup warm water (110 degrees F/45 degrees C)
1 1/2 cups brown sugar
1 gallon sour cream
2 1/2 teaspoons ground nutmeg
1/4 teaspoon ground black pepper
1 (8 ounce) package cream cheese, shredded
1 (10 ounce) package frozen hash brown potatoes, thawed
Place the ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select mode, while pressing Start.
Prepare the yeast sugar package according to package directions for one bread cycle. Stir in water and salt. Cover the bread cycle by pressing Start; machine should turn out a soft dough.
When the dough has risen, divide into two pieces and roll into round rolls. Place them each seam side down onto ungreased baking sheet. Cover loosely with plastic wrap or foil. Refrigerate the rolls for 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Divide the cheese and brown sugar evenly into the two ungreased baking sheets. Spread one piece of the cream cheese, followed by the hash browns evenly over the chilled dough. Roll the rolls out to 1/4 inch thickness and cut squares with a cookie cutter. Place the squares inside the rolls. Brush pan with any remaining crusty bits from the rolls.
Bake in preheated oven for 60 to 70 minutes.