6 c. flour, sifted
1 tsp. salt
1/2 lb. butter
1/2 c. sugar
3 eggs, slightly beaten
1 (8 oz.) carton sour cream
2 sm. yeast cakes or 2 pkgs. dry yeast
1/2 c. WARM milk

Dissolve the yeast in the warm milk. Add 1 teaspoon sugar and 1/2 cup of the 6 cups of already sifted flour. This will make the yeast grow better.

Cream the butter and sugar. Add the salt, eggs and sour cream. Mix well. Add some of the flour, mix more. Add the yeast mixture, mix well. Add the rest of the flour and knead until dough clears the bowl and fingers (about 10 minutes).

Divide the dough into 6 even portions. Work each one slightly until soft and smooth. Let rest for about 15 minutes. Meanwhile, prepare the filling with: 2 c. sugar 3/4 to 1 c. warm milk 1/2 stick of melted butter

Mix well. Roll out each ball of dough on slightly floured board, spread with nut filling and roll up. Fold the ends in and place in 2 buttered 13 x 9 x 2 inch pans. Three in each pan. Cover with towels and let rise in warm place until double in size.

Before baking, brush with 1 whole egg and 3 tablespoons of cold milk. Pierce tops in several places with a fork. Bake in 350 degree oven for 25 to 30 minutes or until a nice medium brown color. While hot brush with melted butter. Makes 6 loaves.

Let cool for about 10 or 15 minutes and then flip them over and let cool some more.