Instructions: In a large mixing bowl, place the 2 3/4 cups flour. Cut in the 1 1/4 cups butter with a pastry blender or fork until crumbly. Make a well in the center and pour in milk. Sprinkle sugar and yeast over milk, stir, and let stand until yeast is foamy (about 5 minutes). With 2 spoons mix together liquid and dry ingredients, then beat in egg yolks and enough sour cream to make a workable dough. Knead dough in bowl until light, smooth, and elastic (5 to 10 minutes).

Turn dough out onto a floured board and divide in half. Cover with a tea towel and let stand in a warm place until almost doubled in bulk (30 minutes).

Meanwhile, prepare filling:
Walnut-Cinnamon Filling

2 egg whites
1 cup sugar
2 cups coarsely ground walnuts
1 teaspoon ground cinnamon

In a bowl beat egg whites until stiff peaks form. Gently fold in sugar, walnuts, and cinnamon. makes 3 1/2 cups.

Butter a baking sheet. Preheat oven to 350 degrees. With a floured rolling pin, roll out half of the dough in a rectangle the thickness of a matchstick.

Spread half of the filling on surface of dough.

Starting with a long side, roll up jelly-roll fashion. Cut into 1 to 1 1/2 inch-thick slices and arrange well spaced on prepared baking sheet. Repeat with remaining dough and filling. Bake until golden (20 to 25 minutes). Transfer to wire racks to cool. 2 doz. pieces. RF4RP

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.