2 oz. compressed yeast
3 c. plus 10 tbsp. flour, divided
6 tbsp. sugar, divided
2/3 c. lukewarm milk
1 c. (2 sticks) butter
4 egg yolks
3 tbsp. sour cream
Walnut Filling

Combine yeast, 10 tablespoons of the flour, 3 tablespoons of the sugar, and warm milk in medium bowl. Set aside.

In mixing bowl, cream butter with remaining 3 tablespoons sugar. Separate eggs, reserving whites for nut filling. Stir egg yolks and sour cream into butter mixture. Add yeast mixture and gradually mix in remaining 3 cups flour. Blend well.

Turn onto floured board and knead well, about 10 minutes. Place dough in greased bowl, turning to grease top. Cover and let rise until doubled, about 40 minutes. Meanwhile, prepare Walnut Filling.

Divide dough into 2 parts. On floured board, roll each part into rectangle 1/4 inch thick. Spread each dough rectangle with filling. Roll up, starting at narrow end, pricking dough as it is rolled to prevent air bubbles from forming. Place rolls, side by side, in greased 9 x 13 inch baking pan. Cover and let rise again until even with or just slightly above top of pan, about 1 hour.

Bake at 350 degrees about 45 minutes. Makes 2 nut rolls.

WALNUT FILLING:

4 egg whites
3/4 lb. ground walnuts
1 c. sugar
1 tsp. cinnamon
Warm milk (if needed)

In bowl (not plastic), beat egg whites until frothy. Add ground walnuts, sugar, and cinnamon. If too stiff to spread, add a little warm milk.