8 c. flour
3/4 c. lard
1 tsp. salt
1 cake yeast
1 lb. butter
6 egg yolks
2 whole eggs
1 pt. sour cream

Mix flour and salt in large bowl. Take yeast and crumble over flour and salt. Add butter and lard (make substance like pie dough) Make hole in middle of dough and put egg yolks, eggs and sour cream into it. Mix with hands.

Place in rolls and cover and place in refrigerator. Refrigerate for at least three hours. Take out and roll on floured surface in sizes desired. About 4 inches. Take one roll out at a time until another roll is needed.

Fill with desired filling: Apricot preserves, peach preserves or nut filling.

Place filling in dough and roll up making sure the edges are closed,

Bake in preheated oven at 350°F for 12-15 minutes or until a light brown. Sprinkle with white powder sugar.

Nut Filling:

2 pkg. ground nuts (pecans)
3 c. sugar
1 1/2 c. water
2 tsp. lemon juice (or grated lemon)

Bring sugar and water to boil and add 3 cups of nuts. Boil 10 minutes stirring occasionally. Add the lemon. Cool. Put into the crust and bake as above.