Hungarian Nut Roll

6 to 6 � cups sifted flour
� teaspoon salt
6 tablespoon sugar
2 yeast cakes or 2 packages dry yeast
� cup warm milk
1 cup sour cream
2 sticks butter or margarine, melted or very soft
3 eggs, beaten

Dissolve yeast in milk. Combine the rest of the ingredients; add yeast and milk mixture, blending very well. Divide dough into four or six parts depending on length of nut roll wanted. Roll about � inch thick, spread with nit filling (recipe below) and roll up jelly roll fashion. Let rise for 1 hour or until doubled in size. Bake in 350 degree oven for 30 to 40 minutes.
Makes four large or six medium rolls. They freeze well.

Nut Filling 2
1 to 2 pounds ground nuts
(about 1 � pounds walnuts or � pounds pecans)
2 � cups sugar
2 sticks butter or margarine melted
2 eggs
1 large apple grated
� teaspoon cinnamon

Combine all ingredients except the butter. Now that you have done that, add the melted butter and mix well. Heat in large saucepan until the ingredients blend well and thicken slightly. Spread on rolled dough after the mixture has cooled. This makes more filling than enough filling for the above nut rolls. You can freeze any extra and use as a topping for an apple pie or top baked sweet potatoes or use in a coffee cake recipe.