1/2 c. sugar
1 c. milk
1 sm. cake yeast
1/2 lb. butter
4 c. flour
1 tsp. salt
3 egg yolks, beaten

Dissolve yeast in warm milk; add sugar, butter, salt, beaten egg yolks and flour. Work dough and put in refrigerator overnight. Next morning, roll out with little flour on board.

NUT ROLL FILLING:

3 egg whites
1 c. sugar
2 c. nuts, ground

Beat egg whites until stiff; add sugar and nuts. If too thick, add enough milk to spread. Let rise 2 or 3 hours. Bake 1/2 hour at 350 degrees. Spread top with egg yolk before baking, and after they are baked, spread butter on top, if you wish.