I have been making a recipe for 30 years now for Rugelach (cinnamon swirls). People say it's so good I should package and sell it (not what I am looking to do), but for some reason I just realized that the recipe calls for one package of dry yeast to be put into the dry ingredients first. Doesn't dry yeast have to be activated in a warm liquid to bring it to life? So what, if anything is the package of dry yeast doing for my recipe by just dumping it in? Should I omit it from the recipe altogether? Also, my recipe only calls for sour cream and no cream cheese. Has anyone ever seen a recipe for Rugelach without cream cheese? All the ones I see call for cream cheese. Thanks in advance for any help you can give me!