First Dough:

• Dissolve 2 packages of yeast in 1/2 cup of warm water
• Mix 1 T of sugar to 1/2 cup of warm milk – until it’s dissolved, and pour that into the yeast mixture

• Mix in the flour, cover and let rise for 30 minutes
• *the mixture will look bubbly and pasty like the image

Second Dough

• To the first dough that has been rising:
• Add the 8 cups of flour, salt, sugar, sour cream, Milnot, egg yolks,  and vanilla
• *Melt the 1 and 1/2 sticks of margarine and mix it with the 1 cup of milk – allow to cool off before you add it to the yeast mixture
• Knead well – if dough is too stiff, add a little warm milk
• While kneading – add 2 T of Crisco
• Knead Well

• Place in a large greased bowl, cover well and let rise until doubled – at least 2 hours

Nut Filling: 

• Mill (chop)  2 pounds of walnuts  – my mom uses an old fashioned nut grinder – I used a food processor or blender
• Crush (mill) vanilla wafers
• IN a medium bowl, add 2 cups of sugar, vanilla and melted margarine to the nuts and wafers
• Mix well

Putting it all together

• After the dough has doubled, Punch the dough down
• Divide into 6 sections
• Knead each section into a smooth ball – I had to add some extra flour – it was pretty sticky
• Roll out onto a floured surface – ours rolled out were about 10″x16″

• Spread the nut mixture evenly over the rolled out dough
• *I found that about 3/4 per roll was an even amount of nut mixture divided

• Begin rolling tightly from far end toward yourself

• Place onto greased  cookie sheets (2 per sheet)

• Let rise about 1 hour – Preheat your oven to 350 degrees
• Brush with beaten egg whites (the ones you have from the 5 eggs) mixed with 1 Tbsp. water
• Bake at 350 degrees for 25 – 30 minutes