4 tbsp. sugar
1 c. warm milk
1 sm. cake yeast or dry yeast
3 egg yolks

Mix sugar and egg yolks. Crumble yeast in milk and add to above mixture. Let rise until bubbles form on top. 1/2 c. butter 1 tsp. salt

Sift flour and salt and add butter. Mix and work until crumbly. Add yeast mixture. Mix well. Let rise in refrigerator overnight in a covered bowl. Take out of refrigerator 1 hour before rolling (uncover bowl). Roll thin, cover with nut filling and roll like jelly roll. Let rise 1 hour. Mix 1 egg yolk with a little milk and brush on top of nut rolls. Bake at 350 degrees for 40 minutes until golden brown.

NUT FILLING:

1 lb. ground walnuts
Grated lemon rind from 1 lemon
Sugar to taste
1/2 c. sour cream
1/3 c. honey (or to taste)
Scalded milk (enough to make a spreadable paste)