1 c. sour cream
3 tbsp. butter
5 tbsp. sugar
1 sm. cake of yeast, crumbled
3 c. flour
2 eggs, beaten

Bring sour cream to boil in large stainless steel bowl or pan. Remove from heat. Add butter and sugar; blend until butter melts. Cool to lukewarm. Add eggs and yeast. Stir until yeast dissolves. Blend in flour. Turn onto floured board. Knead 1 to 2 minutes or until dough forms smooth ball. Cover and let stand 5 minutes. Cut dough into 3 equal portions. Roll about 1/4 inch thick. Spread with 1/3 nut filling. Roll into jelly roll style loaf. Repeat with remaining dough. Place rolls equally spaced in a greased 11 x 17 inch pan. Let rise; about 1 1/2 hours or almost double in size. Bake at 350 degrees for 35 minutes or until nicely brown. Makes 3 nut rolls.

NUT FILLING:

3 to 3 1/2 c. (1 lb.) ground walnuts
1 1/4 c. sugar
1 stick butter
1 c. milk
1 egg

Mix all ingredients; cook until thick. Allow to cool before spreading on dough.