1 pk Dry yeast
1 c  Sugar
3 c  Flour
1 c  Finely chopped walnuts
1 c  Butter
2 ts Cinnamon
3    Egg yolks
1 c  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
1/4 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