1 c. milk, scalded and cooled
2 pkgs. active dry yeast
1 tbsp. sugar
1/2 c. lard
1/2 c. sugar
3 eggs
1 tsp. vanilla
4 1/2 c. flour
1 1/2 tsp. salt

FILLING:

1 c. milk
1/2 c. sugar
1/2 c. honey
1/2 c. firmly packed brown sugar
1/4 c. butter
6 c. (1 1/4 to 1 1/2 lbs.) ground walnuts
1 tsp. cinnamon
1 tsp. vanilla
2 eggs

In small bowl combine scalded (cooled) milk, yeast and 1 tablespoon sugar. Set aside.

In large bowl cream lard and 1/2 cup sugar. Add eggs; beat well. Add yeast mixture, vanilla, 2 cups flour and salt; combine thoroughly. Gradually add 2 more cups flour, stirring until mixture forms a ball. Use remaining 1/2 cup flour to lightly knead dough. Dough will be soft and slightly sticky. Place dough in greased bowl. Cover loosely with plastic wrap and cloth. Let rise in warm place (80 to 85 degrees) until light and doubled in size, about 2 hours.

In large saucepan heat 1 cup milk, honey, sugar and brown sugar and butter to boiling (mixture may appear curdled). Stir in walnuts, cinnamon and vanilla. Cook 5 to 10 minutes longer stirring constantly. Cool to lukewarm. Beat in eggs one at a time until thoroughly blended. Punch down dough.

Flour a clean large surface. Divide dough into 2 equal parts. Place half in center of floured surface and roll into rectangle about 30x20 inches rolling as thin as possible without tearing dough. Spread cooled filling over dough (if filling is too stiff add a few drops of warm water).

Carefully transfer rolls to greased cookie sheet and shape into a circle seam side down. Repeat process with other half of dough. Cover rings and let rise in warm place for 30 minutes. Heat oven to 325 degrees. Bake for 40 to 45 minutes or until dark golden brown. Refrigerate leftovers. Can be frozen.