4 1/2 c. flour
1 tsp. salt
1/2 c. butter

Mix as for pie crust. Add: 2 pkgs. dry yeast 6 tbsp. sugar 2 egg yolks, well beaten

Dissolve yeast in warm milk and sugar, mix well. Set aside until you mix flour, salt and butter. Add liquid to flour mixture. Knead for about 5 minutes until dough leaves the hand and is not sticky. Divide dough into 3 parts. Roll out as thin as you like. Spread with favorite filling. Roll as for jelly roll. Place on greased pan. Beat 1 egg and 1 tablespoon milk and brush on before baking. Cover with cloth and let rise 1 hour. Bake at 350 degrees 30 to 40 minutes until brown. Cover with damp cloth after taking out of oven for 15 minutes.

NUT FILLING:

2 lb. nuts (4 c.)
1 1/2 c. white sugar
1/2 stick butter
1/2 pt. sour cream

Mix all ingredients. Melt butter before adding to sugar and nuts. Enough filling for 3 nut rolls.

ALTERNATE FILLING:

2 lb. nuts (4 c.)
1 1/4 c. white sugar
3/4 c. canned milk (hot)
1 stick butter

Place canned milk, sugar and butter in saucepan. Stir until sugar is dissolved and butter melted. Pour over nuts and mix until right for spreading. Enough filling for 3 rolls. 1 1/4 cups per roll.