6 c. sifted flour
1 tsp. salt
1/4 c. sugar
2 oz. yeast cake
1/2 c. warm milk with 1 tbsp. sugar
1/2 lb. butter
3 eggs, beaten
1 c. sour cream

Dissolve yeast in warm milk mixture; allow to rise until double. Combine dry ingredients with butter until mealy like pie crust. Add eggs, sour cream and yeast mixture to dry mixture and knead until smooth (about 10 minutes adding flour if it gets sticky). Divide dough into quarters and roll until 12 inches in diameter. Brush with melted butter and spread walnut mixture to cover. Roll like a jelly roll, pinch ends and place in a greased 9 x 13 inch cake pan - 2/pan. Allow to raise until double in size. Bake at 325 degrees for 35 to 40 minutes.

Walnut filling: 1 1/2 c. sugar, more if nuts are bitter 1 c. warm milk 2 tsp. vanilla

Combine to form paste.