6 c. flour
1 tbsp. salt
1/2 lb. butter
1/2 c. warm milk
1 c. sour cream (1/2 pt.)
5 tbsp. sugar
3 lg. eggs
2 cakes fresh yeast (or 1 lg. one)

Sift flour, salt and sugar together in large mixing bowl. Add butter and mix like for pie crust. Beat eggs. Add the sour cream to the eggs; beat together. Blend the yeast with the warm milk. Add the two mixtures together with the flour mixture. Knead well. Let stand, covered, for a few minutes. Knead again for a few minutes. Divide dough into 4 pieces. Roll out oblong, spread with nut mixture and roll up. Place on cookie sheets, cover with towel and let rise 2 hours. Before placing in oven, brush top of rolls with milk or beaten egg. Bake at 350 degrees for 35 to 45 minutes or until brown.

NUT MIXTURE:

1 lb. nuts, ground (walnuts)
1 lg. can evaporated milk
2 c. white sugar
1 stick butter

Heat canned milk; add butter and melt. Add sugar until dissolved. Stir in nuts and cook until thick (about 5 minutes), stirring constantly. Make sure mixture is cold before spreading on dough.