1 c. Crisco shortening
6 tbsp. sugar (or 1/2 c.)
4 eggs
4 c. flour
1/2 pt. sour cream
1 tsp. salt
1 tsp. vanilla
1/2 packet (or 1 tsp.) dry yeast

Mix 1/2 cup flour, sugar, salt and undissolved yeast. Heat sour cream, vanilla and shortening to very warm (120 to 130 degrees). Add to dry ingredients and beat 2 minutes at medium speed. Add eggs and rest of flour; mix and wait 5 minutes. Then refrigerate at least 6 hours or more. (Wrap dough in 4 or 5 equal pieces before refrigeration).

Filling:
1 lb. walnuts (chopped)
2 egg whites (slightly beaten)
1 c. sugar
1 stick butter (melted)

When ready to bake, roll each piece into rectangle approximately 12 x 8 inches. Spread with filling and roll up long sides. Bake 30 minutes at 300 degrees or until light brown.

Icing:
2 tbsp. butter
1 1/2 c. powdered sugar
2 or 3 tbsp. milk

While hot, drizzle on icing.