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. REC.FOOD.RECIPES ARCHIVES /COOKIES REFRIGERATE DOUGH OVERNIGHT From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (33g)|
|Recipe Makes: 64 Servings|
|Calories from Fat: 68 (50%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 87.7mg||27 %|
|Sodium 25.9mg||1 %|
|Potassium 38.3mg||1 %|
|Total Carbohydrate 15.7g||5 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 15.2g|
|Protein 2.4g||3 %|
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Calories per serving: 137
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