This recipe has been handed down for 2 generations. It is great for thanksgiving, christmas and easter. This was my grandmothers recipe. You can also substitute nutfilling for prepared poppy seed filling, (SOLO)
06(Note: Heat milk to 110 to 115 degrees. No more than 115 degrees otherwise yeast will not activate).
07When yeast mixture has doubled in size.
08Add: 3 egg yolks (reserve egg whites for filling), 1 egg, 1 cup sour cream, 1 teaspoons salt, 1/2 lb butter softened and 3 tblsp. sugar.
09Gradually blend in the 6 cups of flour to mixture one at a time.
10Mix and cover for 30 minutes.
11Separate dough into 4 parts.
12Roll out 1/4" thick.
13Spread filling over entire surface of dough, roll from smallest end.
14Place on an ungreased cookie sheet and let rise for one (1) hour.
15Poke fork holes on top, 1/2" apart.
16Brush with beaten egg and water (mixed) and sprinkle with sugar.
17Bake at 350 degrees for 35-40 minutes.
18I tried something a little different. I separated the dough into 10 sections and made 10 little loaves of nutroll. Then handed them out during the holidays. Made nice holiday gifts.