1 cake yeast or 2 1/4 tsp. active dry yeast
2 Tbls. warm milk
3 c. flour
1/4 c. salty butter
6 egg yolks
1 c. sour cream
1/2 tsp. salt
2 Tbls. powdered sugar
3 c. ground nuts- pecans or walnuts are perfect or poppy seeds (use MUCH less!)
1 c. sugar
2 tsp. vanilla
2 Tbls. melted butter
Dissolve yeast in 2 Tbls. warm milk- set aside.
Combine flour, sugar, and salt. Cut butter in with a pastry blender as for pie dough. Mix egg yolks, sour cream, and yeast mixture. Add to dry ingredient mixture. Knead for 2-3 minutes. Wrap in plastic wrap and chill for 2 hours.
Divide dough into four pieces. Roll each piece out thin (1/8") on lightly floured surface. Spread filling over pastry. Roll, (not too tightly) folding in edges as you go.
Place nut rolls onto an ungreased cookie sheet, and bake at 350 for 40 to 45 minutes. Remove to a cooling rack.
These freeze well, too.