Lois Watson's Nut Rolls

Filling: Beat egg whites with vanilla until stiff peaks form. Mix sugar and nuts together, then slowly fold in egg white mixture with a rubber spatula; set aside. Dough: Cream together margarine, sugar and egg yolks. Dissolve yeast in warm water with remaining sugar; combine with the creamed mixture. Slowly add sour cream and flour, mixing by hand until all ingredients are well incorporated, but do not over-work the dough. Separate the dough into 6 equal parts. Roll each part out on a floured counter or waxed paper -- If making small nut rolls, cut dough into 3x3-inch squares. For large rolls, roll the dough into a large rectangle. Spread nut mixture on dough and roll up like a jelly roll, or for small rolls, roll from the corners. Place on a greased cookie sheet and let sit in a warm place about one hour. Brush beaten egg white on top of rolls, using the whites from the eggs above. Bake at 350 degrees for 20-30 minutes.