Nazooki- Stephanie Neri (Refrigerated overnight yeast filled rolls)

Nazooki- Stephanie Neri
8 cups flour
2 packages dry yeast
1 teaspoon salt
1 teaspoon vanilla
16 ounces sour cream
6 sticks (1 1/2 pounds) softened butter or margarine
Filling
2 cups flour
2 cups sugar
2 sticks softened butter
1 teaspoon vanilla
1 egg for brushing
In a large mixing bowl place flour. Make a well in the center of the flour, put in dry yeast, salt, vanilla, sour cream and butter. Blend well with pastry blender and then with hands until all the flour and butter are blended and the dough is smooth. Refrigerate overnight.
Next day, preheat oven to 350 degrees.
Form 10 balls the size of an orange out of the dough. For the filling, mix the flour, sugar, butter and vanilla with a pastry blender until crumbly. Roll one ball in the shape of a rectangle 7 or 8 inches by 10 to 12 inches. Dough should be as thin as a pie crust.
Sprinkle with 1/2 cup of filling. Roll up like a small jelly roll. Cut into eight to 10 pieces with a corrugated garnishing tool (if available). Brush tops with beaten egg. Place on greased cookie sheet about an inch apart. Continue to do the same for each ball. Bake for 30-35 minutes.
Makes 100 pieces.
Nutrition values per piece: 112 calories, 6 g fat, 14 g carbohydrates, 1 g fiber, 2 g protein, 14 mg cholesterol, 27 mg sodium.