Yield: 64 Servings
|1 pack||Dry yeast|
|1 cup||Finely chopped walnuts|
|3 \N||Egg yolks|
|1 cup||Sour cream|
Sprinkle the yeast over the flour. Add softened butter and blend. Stir egg yolks into the sour cream and add to the flour mixture. Form into a ball, wrap in foil, and refrigerate over night.
Combine the sugar, chopped walnuts, and cinnamon.
Divide the dough into 4 balls. Spread the sugar mixture on a board. Roll ¼ of the dough into a 10 to 12 inch round, coating both sides well with the sugar mixture. Cut the rolled dough into 16 wedges. Roll up from the wide end first. Bake on a cookie sheet in a 325 degree oven for 30 minutes.
My favorite variant: Place two or three raisins at the wide end of each wedge before rolling. I also dip each rollup in the sugar mixture before I place it on the cookie sheet.
REFRIGERATE DOUGH OVERNIGHT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .