1 large cake yeast soft in ½ cup warm water, Add 1 Tbs sugar
Cream together:
1 stick oleo
3 Tbs sugar
Then add:
3 eggs (add 1 egg at a time)
½ cup sour cream
4 to 5 cups flour, soft enough to knead
Divide into 3 balls. Refrigerate for 1 hour. Be sure to wrap the ball of dough in wax paper.
Filling:
1 lb. chopped nuts
1 cup sugar
2 tsp vanilla
¾ cup warm milk, add enough to make it easy to spread.
Roll out the dough, spread with nuts. If you want, you can add 1 row of boiled, drained, and dried raisins.
Glaze: beat whole egg and spread over rolls before baking.
Bake at 350 degrees for 30 minutes.