1 cake yeast
1/4 c. lukewarm milk
1 tsp. sugar
1 tbsp. flour

Dissolve yeast in milk; add sugar and flour, stir and set aside. 1 c. sweet cream 4 egg yolks, beaten

Melt butter; add sweet cream and egg yolks. In large mixing bowl, combine butter mixture and yeast mixture. Add: 1 tbsp. sugar 2 tbsp. sour cream

Blend well and then add 4 cups flour. Mix together and divide dough into 4 parts. Cover dough and refrigerate overnight. Next day roll each part 1/2" thick and spread with nut filling or poppy seed filling (listed below). Sprinkle with butter and roll up. Let stand 2 hours to raise. Brush with beaten egg and bake 35 minutes in 350 degree oven. Nut rolls should be placed on greased cookie sheet before raising to avoid toughness.

NUT FILLING:

1 lb. shelled walnut meats, ground
1 1/2 c. sugar
4 egg whites, stiffly beaten
1 tsp. vanilla

Beaten egg whites are combined with sugar then vanilla is added. Fold egg whites into nut meats.

POPPY SEED FILLING:

1/2 lb. ground poppy seeds
3/4 c. sugar
Warm milk

Combine poppy seed, sugar and enough warm milk to make spreading easy.