4 c. flour
1 1/2 sticks butter
1/4 c. sugar
1/3 packet yeast (dissolved in warm water)
1/2 tsp. vanilla
1 c. milk
1/8 tsp. salt

Heat milk to almost boiling but do not boil. Remove from heat and cool to lukewarm. Add butter, sugar, vanilla and yeast. Mix well. Add the milk mixture to the flour and salt, and mix well. Refrigerate dough overnight in waxed paper.

FILLING:

1 lb. English walnuts, ground in food processor or blender
1/2 lb. brown sugar
2 tbsp. white sugar
1/4 stick butter
2 tbsp. milk

Place brown and white sugar in a heavy pan, add the milk and butter and dissolve over low heat stirring constantly until it is smooth. Remove from heat, add nuts and mix well. The mixture will be somewhat crumbly.

Divide dough into 4 pieces. Roll out and spread with filling. Roll and pinch the edges tight, then seal the seam with a little evaporated milk. Place on cookie sheet that has been sprayed with Pam. Bake at 350 for 30-35 minutes with the seam down. Rub with butter when you take them out of the oven. Cool on wire rack.