In a large bowl combine the warm water and the yeast from hot roll mix; let stand for 5 minutes. Stir in the flour mixture from roll mix, the sour cream, egg, vinegar, and the 2 tablespoons softened butter, stirring until dough pulls away from the side of the bowl. Turn out dough onto a floured surface. Knead dough about 5 minutes or until smooth and elastic.
Cover dough; let rest for 5 minutes. On a lightly floured surface, roll dough to a 14x12-inch rectangle. Brush with the 1 tablespoon melted butter. Sprinkle with cheese and nuts. Starting from a short side, roll up into a spiral.
Grease a large baking sheet and sprinkle with cornmeal. Place loaf on prepared baking sheet. Cover and let rise in a warm place until almost double in size (about 45 minutes).
Meanwhile, preheat oven to 350 degree F. Bake in preheated oven for 30 to 35 minutes or until golden and bread sounds hollow when lightly tapped. Cool on wire rack for 45 minutes. Serve warm. Makes 10 servings.