To make Slovak nut rolls, make a yeast dough, refrigerate it overnight, combine whipped egg whites with crushed nuts and sugar, divide the dough, spread the filling over it, roll the dough over the filling, and bake the rolls for 1 hour. This recipe yields six large nut rolls.
In a large mixing bowl, combine 1 cup vegetable shortening, 1 pound butter and 8 cups white flour. Dissolve 2 cakes compressed yeast in 3/4 cup warm water. Wait several minutes, and then pour the yeasted water to a large bowl. Add 32 ounces sour cream, 1 teaspoon salt and 8 eight beaten egg yolks. Stir the liquid ingredients thoroughly.
Pour the wet ingredients into the dry ingredients, and combine them with your hands. If the dough is extremely sticky, add a small amount of flour. Cover the dough bowl, and refrigerate it overnight.
Put 8 egg whites into a mixing bowl, and whip them until they hold stiff peaks. Gradually beat in 2 pounds crushed walnuts and 4 cups white sugar.
Spread a pastry cloth on your work surface, and take the dough out of the refrigerator. Cut it into 6 equal portions. Working with one piece at a time, roll the dough into 1/4-inch rectangles. Spread each piece of dough with 1/6 of the filling, and roll the dough up into cylinders. Squeeze the ends of the rolls to seal them.
Line two baking sheets with parchment paper, and place three of the nut rolls on each sheet. Preheat the oven to 325 degrees. Cover the rolls, and let them rest while the oven heats. Just before baking, brush the tops of the rolls with 2 eggs beaten with 2 teaspoons white sugar. Bake the rolls for one hour.