2 cakes yeast
2 c. milk, scalded & cooled
1/2 c. sugar (a couple of tsp. honey may be added)
1/4 tsp. salt or less
4 egg yolks, beaten with 2 tsp. water added
7 to 8 c. flour (depending on size of egg yolks
1/2 c. butter, melted

Crumble yeast, add milk. Stir in sugar and salt until dissolved. Stir in well beaten egg yolks and water. Add half of the flour. Beat with a spoon until smooth and elastic. This is an important step; adjustment can be made for flour here. Beat in cooled and melted butter. Add the rest of the flour and work in very well. Let dough rest for 10 to 15 minutes. Next, knead until smooth and elastic. Let rise in greased bowl, covered with damp cloth, until double in bulk, about 2 hours.

Next, punch down. Let rise again, not quite double in size (about 45 minutes). Punch down again, then divide into at least 3 parts. Roll out dough by stretching carefully and rolling. Next, fill dough with desired filling. Roll like jelly roll. Let rise about 45 minutes. Bake in low oven at 325 degrees for 35 to 45 minutes. Cool on racks.

WALNUT FILLING:

4 eggs, well beaten
1 1/2 lbs. ground walnuts, finely ground
2 to 2 1/2 c. milk
1 c. sugar
1 c. honey
1/2 lb. butter
1 c. seedless white raisins
1 tsp. lemon rind (to be added last)

Mix together all ingredients. Bring slowly to a boiling point, stirring constantly. Add 4 beaten eggs and cook slowly until thick, stirring constantly. Cool until lukewarm. Spread on dough evenly. Roll dough and filling. Bake 35 to 45 minutes. Cool. Sprinkle tops of rolls with sifted, powdered sugar, if desired.