2 1/2 cup Flour
1 tbsp Dry Yeast
1 cup Unsalted Butter room temperature
3 tbsp Sugar
2 Egg Yolks beaten
3/4 cup Sour Cream


Regulach Dough

Mix flour and yeast in a medium bowl. Cut in the butter till the mixture resembles a coarse meal. 
Add the remaining ingredients and mix well. The dough will turn out crumbly.
Form into a circles, but work the dough as little as possible; the less kneading, the more tender the result. Wrap the bowl with plastic wrap and chill it in fridge at least 2 hours.

Making Regulach

Preheat the oven to 375F. Roll the dough in portions, on generously floured surface. Cut triangles out of the dough. Place the filling on the thicker side.
Roll the wide end of triangle inside, ending with smaller piece wrapping around, just like a croissant. Tuck the point of wedge underneath so the rolls don't unroll during the baking process. Place it on a lightly oiled baking sheet, leaving space between rolls. 
Bake it for 30-40 min. or till they turn golden and puffed.