1 pkg. active dry yeast
1/4 c. warm water (105-115 degrees)
1/2 c. + 2 tbsp. buttermilk
1 egg
2 1/2 - 3 c. flour
1/4 c. butter
1/4 c. sugar
1 tsp. baking powder
1 tsp. salt
Nut filling (below)
Soft butter

In large mixer bowl dissolve yeast in warm water, add buttermilk, egg, 1 cup of flour, 1/4 cup butter, sugar, baking powder and salt. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes, medium speed, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle, dough should remain soft and slightly sticky.

Turn dough out onto well floured board, knead 5 minutes or 200 turns, on well floured surface. Roll into a rectangle 24"x15". Spread with Nut Filling.

Roll up gently beginning at wide side. Pinch ends to seal well. Place seam side down in snail shape into greased oblong 13"x9"x2" pan. Cover, let rise in warm place until double, about 1 hour.

Heat oven to 375 degrees. Bake 30 to 35 minutes or until golden brown. While warm brush with butter.

NUT FILLING:

Mix:

2 c. very finely chopped walnuts
1/2 c. brown sugar, packed
1/4 c. butter, softened
1/4 c. milk
1 egg
1/2 tsp. vanilla
1/2 tsp. lemon extract