6 c. flour, sifted
2 pkg. dry yeast
1/2 lb. butter
1 c. sour cream
1 tsp. salt
1/2 c. warm milk
5 egg yolks, beaten
1/2 c. sugar

NUT FILLING:

Beat 5 egg whites until stiff; add 4 tablespoons sugar, 1 teaspoon vanilla, 1 pound finely ground walnuts, and 1/2 can almond paste.

Dissolve yeast in milk and let stand about 15 minutes. Combine flour, butter, salt, sugar, eggs, and sour cream. Add the yeast mixture and blend well with wooden spoon or with hands.

Divide dough into 3-4 parts and refrigerator overnight. Or roll immediately each part 1/2 to 1/4 inch thickness into a rectangle. Spread with favorite mixture of nuts, poppy seed or apricot. Roll up and place on greased cookie sheet and allow to rise 1 1/2 hour or until double in bulk.

Bake at 350 degrees for 40 minutes. Sprinkle with powdered sugar.

Refrigerated dough should be left to rise and warm up before rolling (2 rolls fit on large cookie sheet).