Cream Nut Rolls

Directions

1. 1
   Scald cream. Cool to lukewarm. Crumble yeast into cooled cream. Cream butter thoroughly. Add yolks, one at a time, beating well after each addition. Add flour alternately with yeast mixture to creamed butter mixture. Beat thoroughly. Chill dough overnight in refrigerator.
2. 2
   Mix sugar and nutmeats. Sprinkle half on breadboard.
3. 3
   Divide chilled dough in half. Roll out each portion on the sugar and nutmeat mixture to about 1/8-inch thick. Roll as for jelly roll. Cut 1/2-inch slices.
4. 4
   Place on baking sheet 1 1/2-inches apart.
5. 5
   Let rise until light, about 1 hour.
6. 6
   Bake at 350° about 25 minutes or until browned.