1 (1/4 oz. pkg.) env. dry yeast
1/4 c. warm milk
3 c. all purpose flour, plus extra for rolling (or use bread flour for a lighter roll)
1/2 tsp. salt
1/4 lb. butter (1 stick)
1/4 c. sugar
2 egg yolks
1/2 c. sour cream

FILLING:

1 lb. ground walnuts
3/4 c. sugar
4 tbsp. butter, softened, plus extra for greasing sheet and brushing
1/4 to 1/2 c. warm milk
1/2 tsp. vanilla or maple flavoring

Dissolve yeast in warm milk. Combine flour, salt, butter, and sugar. Add eggs, sour cream and yeast mixture; mix well to a stiff dough. Cover and let rise for at least one hour. Punch dough down; divide into 3 portions. Combine filling ingredients in a large bowl; mix to blend. On a lightly floured surface, roll out each portion to 1/4 inch thickness, spread with nut filling and roll as for jelly roll, guiding the dough with a hand at each end. Place each roll seam side down on lightly greased cookie sheet. Cover and let rise 1 hour. Bake in a 350 degree oven for 30 minutes or until golden brown. Brush with melted butter after baking.

Makes 3 nut rolls.