Dough:

6 cups sifted flour
1/2 lb. shortening or lard (1 cup)
1/2 lb. butter (1 cup)
1/2 cup sugar
pinch of salt
1 package yeast
1 cup lukewarm water
1/2 teaspoon sugar
1/2 pint sour cream (1 cup)
2 egg yolks
filling (see below)

Combine sifted flour, sugar, and salt; cut in butter and lard (the original recipe calls for lard but you may use shortening if you prefer).

Soften the yeast in the lukewarm water and sugar. Set aside for five minutes.

Add the yeast mixture to the flour mixture, and stir in the sour cream and egg yolks to combine. Turn out onto a lightly floured board and knead with lightly oiled hands until blended thoroughly and dough begins to become smooth and elastic. Place in a large, lightly greased bowl turning once to coat, and set aside in a warm place free from draft, until doubled in bulk.

Punch dough down and place in a large ziploc bag and refrigerate overnight.

The following morning, roll 1/4" thick and cut into 2 inch squares. Place 1 tablespoon filling (see below) into center of each square and fold two opposite ends toward center. Pinch to seal. Place on ungreased cookie sheet.

Bake at 350°F for 12 to 15 minutes or until lightly browned.

Makes about two dozen rolls.

Nut Filling:

2 egg whites, (do not beat)
3/4 lb. mixed chopped nuts (2 1/2 cups)
1 teaspoon cinnamon
1/4 cup milk
1 tablespoon bread crumbs
1/2 cup sugar

Combine ingredients to use for filling the rolls.

Submitted by: CM