Cream butter and 2 tablespoons of sugar together until smooth.

Add egg yolks to the butter mixture and mix well.

Gradually add flour to the mixture, combining thoroughly.

Dissolve cake yeast in lukewarm milk.

Add the yeast and milk mixture to the dough and mix well with your hands.

Cover the dough and refrigerate overnight (approximately 8 hours).

In the morning, divide the dough into two equal portions and shape each into a ball.

Beat egg whites until stiff peaks form.

Gradually add 3/4 cup of sugar to the egg whites while continuing to beat until well combined.

Chop the walnut meats into small pieces.

Roll out one portion of dough into a thin rectangle.

Spread half of the beaten egg whites evenly over the rolled-out dough.

Sprinkle half of the chopped walnuts over the egg white layer.

Roll the dough up tightly, similar to a jelly roll.

Place the rolled dough onto a greased baking pan.

Repeat steps 10-15 with the remaining dough portion, egg whites, and walnuts.

Let the rolls rise in a warm place for 2 hours.

Bake in a preheated oven at 325°F to 350°F (160°C to 175°C) for about 25 minutes, or until golden brown.