In a large bowl, combine flour and salt; cut in butter until crumbly; set aside.
In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water; let stand 10 minutes.
Beat egg yolks; add to yeast mixture.
Stir gently into flour mixture to form a smooth ball.
Divide dough in half; turn onto a floured board.
Roll each half into a 12-in.x 8-in.rectangle.
Beat egg whites until stiff peaks form; beat in remaining sugar.
Fold in vanilla.
Spread onto each rectangle; sprinkle with nuts.
Starting with short edge, roll up jelly-roll style.
Pinch ends together.
Place on a greased baking sheet.
Cut a deep slit down center of each roll (do not cut through).
Intimedi-ately bake at 375° for 25-30 minutes or until golden brown.
Dust with confectioners' sugar while warm.
When cooled completely, slice diagonally