Following manufacturers directions, add water, sour cream and molasses to bread machine. Top with flours, salt and cinnamon. Make well with back of spoon in center of dry ingredients, without breaking through to liquid. Add yeast to well, being careful it does not come in contact with liquid. Close lid of machine.
Set machine on dough. Begin cycle. After 15 minutes, add raisins, nuts. When cycle is finished, remove to floured surface. Punch down lightly; let rest 5 minutes.
Coat 9-inch square baking pan with cooking spray. Divide dough in 12 equal pieces. Shape balls. Place in pan. Cover with plastic wrap, kitchen towel. Let rise 1 hour, until almost doubled.
Heat oven to 350 degrees F. Bake 20 minutes. Brush with melted butter. Bake 15 minutes longer, until browned and rolls sound hollow when tapped. Remove from pan to rack. Let cool.To make by hand: Sprinkle rapid-rise yeast over 2/3 cup warm water (105 degrees F to 110 degrees F) in measuring cup. Let stand 5 minutes, until foamy. Dissolve yeast. Whisk sour cream and molasses in small bowl. Whisk 1-3/4 cups bread flour, rye flour, salt, cinnamon in large bowl. Make well in center. Add yeast mixture and sour cream mixture to well. Stir to form dough. Stir in raisins, walnuts. Scrape dough onto floured surface. Knead until raisins and nuts are distributed, dough is smooth and elastic, 5 minutes, adding more bread flour as needed to prevent sticking. Place in greased bowl; turn to coat. Cover with plastic wrap and kitchen towel; let rise 1 hour, until almost doubled. Punch dough down; let rest 5 minutes. Proceed with Step 3 above. Makes 12 rolls.