7 c. flour
Pinch of salt
2 tsp. baking powder
1 lb. lard

Mix above like pie dough.

3 eggs
1 can evaporated milk

Heat 1/2 cup milk and add 1 large cake fresh yeast or 2 packages dry yeast and 1 teaspoon sugar - let stand to raise yeast (you can do this first).

Then add all to dough mixture and knead (you can chill in refrigerator overnight if you like).

Divide dough in about 8 sections (mark with knife) and roll one section at a time (its easier). Roll out VERY thin lengthwise on powdered sugar surface (use powdered sugar generously - they're nicer). Spread generously with nut mixture and roll lengthwise securely, using spatula to help rolling. Cut with knife in about 1 1/2 inch slices and place on greased cookie sheet with folded side down (leave room for rolls to rise).

Use one beaten egg and 3 or 4 tablespoons powdered sugar together to brush tops of rolls for glaze. Bake at 350 degrees for 20-25 minutes. (Test first ones for time).

NUT FILLING:

3 to 3 1/2 lbs. English walnuts, ground fine
3/4 to 1 c. granulated sugar (test for sweetness)
1 tbsp. vanilla
Enough SCALDED milk to make nut mixture spreadable but not runny

Good luck - they store well in a cool place or you can freeze them in tight container.