Source of Recipe
1 / 2 cup sour cream
1 tablespoon water
1 envelope Active Dry Yeast
1 / 2 cup butter or margarine, softened
2 to 2 1 / 4 cups all-purpose flour
2 egg yolks (reserve whites for Nut Filling)
Nut Filling (recipe follows)
Melted butter or margarine
Powdered sugar (optional)
Heat sour cream and water until warm (100º to 110ºF). Sprinkle in yeast; stir until dissolved
In medium bowl, combine butter and 1 / 2 cup flour. Add sour cream mixture and beat 1 minute at low speed of electric mixer, scraping bowl occasionally. Add egg yolks and 1 / 4 cup flour; beat 1 minute at medium speed, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Divide dough into 3 equal pieces; cover tightly with plastic wrap. Refrigerate 2 to 24 hours.
On a surface dusted with powdered sugar, roll each piece of dough to a 10-inch circle. Cut each into 8 wedges. Top wide edge of each wedge with about 1 tablespoon Nut Filling. Roll up from wide end to point. Place on greased baking sheets, with points underneath. Brush with melted butter.
Bake at 375ºF for 18 to 20 minutes or until golden brown. Remove from baking sheets; cool on wire racks. Sprinkle with powdered sugar while warm, if desired.