8 cups flour
1 lb butter
8 egg yolks reserve whites for filling
2 cakes yeast dissolved in 1/4 c. warm milk + 2 tsp. sugar
1 pint sour cream
1 tsp. baking soda

Preheat oven to 325F.

Work flour and butter as for pie dough. Add remaining ingredients. Mix thoroughly. Knead well on floured surface.

Divide into 6 parts. Wrap in plastic wrap and chill overnight.

Roll into 8 x 13 rectangle on a surface spinkled generously with powdered sugar. Keep the filling away from the edges - approximately 1/2" away.

Filling 5 to 6 cups of gound walnuts beat egg whites until stiff add 1 3/4 to 2 1/4 cups of sugar fold nuts in gradually let nut rolls rise for 30 min prior to baking.

Bake at 325 for 30 to 35 minutes until nicely brown.

Submitted by: Gary Reitenbach