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1 pkg. dry yeast
1 tbsp. warm water
1/2 tsp. sugar
3 1/2 c. sifted flour
3 tbsp. sugar
1/2 tsp. salt
1/2 c. butter
3 eggs
1/2 c. commercial sour cream


1 lb. (4 c.) ground walnuts
1 c. brown sugar
1/2 c. granulated sugar
1 tsp. vanilla
1/2 to 3/4 c. milk, enough to moisten above filling
2 greased cookie sheets

Soften yeast in warm water; stir in 1/2 teaspoon sugar. Sift flour, sugar and salt into mixing bowl. Cut in butter until crumbly. Beat eggs, softened yeast and sour cream. Add to flour mixture, mix until blended. Turn out on lightly floured surface and knead a few minutes until dough is smooth. Divide dough into 4 equal parts. Roll dough in shape of rectangle 1/4 inch thick, about the size of a 3 ring sheet of paper.

Combine filling ingredients and mix well. Divide it equally into 4 coffee cups. Spread dough with filling, roll up each portion like a jelly roll, starting on long side. Tuck in ends. Place two rolls on greased cookie sheet. Cut slits on top of each roll about 1 inch apart. Cover with a terry cloth and let rise in warm place for 2 hours. Brush top of each roll with beaten egg. Bake at 350F for 25-30 minutes or until golden brown.

Makes 4 rolls.

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 Rating: 5 / 5 - Reviews: 2
Nov 20, 7:12 PM
Joanna Wassillie (Alaska) says:
Oct 23, 4:45 PM
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