This is Mom's (Anna Adamek Osley) recipe, from Grandma Osley (Alzbeta Vdoviak Osley).
Bake: 350° until lightly browned (approx. 30 min., watch carefully)
Remove immediately to cooling racks and brush with melted butter.
Bring to boil in large saucepan:
1 pint sour cream
Remove from heat-- stir in until well blended:
1/4 pound butter (1 stick)
1/4 teaspoon baking soda
6 tablespoons sugar
2 teaspoons salt
Cool to lukewarm, then add:
2 large unbeaten eggs
2 packages dry yeast
Stir well and add:
6 cups flour
Let stand 10-15 minutes, knead and roll to 1/4" thickness.
Cut into 1½ " squares. Take a square of dough, stretch it to approx. 2" square, and place filling along one side. Begin rolling from filling side, and place seam side down on greased cookie sheet, making three long rows on each pan, with sides lightly touching. Cover with a clean tea towel and let rise in a warm place. Makes 4 pans of 45 pc. each, plus one roll made from cut off ends of dough.
Cut into 3" squares. Take a square of dough, stretch it to approx. 4" square, and put generous amount of cheese filling in center. Bring 4 corners of dough together and twist together into a little peak. Place on greased cookie sheet without sides touching. Cover with a clean tea towel and let rise in a warm place. These are best eaten the same day, as they get soggy overnight.
Grind on fine setting:
3 3/4 pounds shelled walnuts
Use a big bowl for mixing (I use a 12 quart bread bowl)
Mix in, first with a pair of long-handled spoons, then re-mix using your hands:
1 lb. jar of honey
1 1/2 - 2 cups sugar
Filling should stick together when a small amount is squeezed together. This makes 12 - 14 cups of filling, measured loosely; enough for about 15 doz. small nut rolls. (1 regular batch)
Place in a strainer and let liquid drain:
2 pounds large-curd cottage cheese (buy in bulk from a tub, if available)
2 eggs (not beaten)
1/2 cup sugar
1/2 cup raisins
This is enough for about 1/2 batch of dough.