DOUGH:

1/2 cake of lg. yeast
1 c. lukewarm milk
4 c. flour (Gold Medal)
1/2 c. sugar
1 c. butter
2 beaten eggs

FILLING;
2 lbs. diamond walnuts, ground
1 c. milk
2 c. granulated sugar
2 beaten eggs

Mix yeast and milk together and let stand. Sift flour and sugar together and cut in butter as for pie crust. Add 2 beaten eggs and the yeast mix. Mix well. Dough will be soft. Refrigerate 4 hours or overnight.

Divide into 6 parts. Roll out dough. Spread with nut filling. Roll up as for nut roll and place on ungreased cookie sheets. Let rise 10 to 15 minutes. Bake 35 to 40 minutes at 350 degrees. Use egg white wash (beaten egg white with tablespoon water) toward end of baking to put a shiny glaze on rolls.

To prepare filling, warm milk and sugar to dissolve granules and add nuts and beaten eggs. You may also add vanilla or other flavoring to taste.