8 c. flour
1 c. lukewarm milk
1 1/2 c. lukewarm water
2 cakes yeast
1 c. sugar
1 tbsp. salt
3 sm. eggs or 2 lg.
1/2 c. melted butter

Scald milk and cool to lukewarm. Add yeast dissolved in the lukewarm water. Stir in sugar, salt, melted butter, beaten eggs. Add flour, gradually stirring to make smooth batter. Add enough flour to make soft dough that can be kneaded. Knead well. Place in a greased bowl. let rise for 2-3 hours in warm room 80-85 degrees. Roll out to 1/2 inch in thickness and spread with nut mixture.

NUT FILLING (for above) :

1 1/2-2 lb. walnuts, ground fine
2 c. milk
1/2 c. sugar
1/4 c. butter
1/2-3/4 c. honey
3 eggs

Mix all ingredients except eggs, cook until thick, stirring constantly. Add beaten eggs and cook until thick, about 1 minute. Cool to lukewarm. Spread over the dough roll as for cinnamon roll. Twist into oval shape on a greased baking sheet. Let rise until light about 1 1/2 hours. Bake in oven at 350 degrees for about 1 hour. May be made into several smaller rolls in which baking time will be shorter.