4 1/2 c. flour
3/4 c. sugar
2 eggs
1/2 lb. butter
1 c. sour cream
2 yeast cakes dissolved in 1/2 c. warm milk

Add sugar to flour. Blend in butter until mixture resembles corn meal (as for pie crust). Add eggs and sour cream then yeast mixture.

Knead dough until hands come clean, adding more flour if necessary. Refrigerate dough about 8 hours (wrap in plastic).

Take dough out of refrigerator about 45 minutes before rolling out. Roll into an oblong. Spread thin layer of filling over it. Roll up and crimp ends. Brush with beaten egg yolk. Allow to sit at room temperature 1 to 2 hours.

Bake at 350 degrees for 30 to 35 minutes until golden brown. Makes 6 rolls.

NUT FILLING:

2 lbs. walnuts, finely chopped
1 c. sugar
1 tsp. cinnamon
2 c. milk, heated almost to boiling

Combine all ingredients and allow to sit about 15 minutes.