1/4 c. hot water
1 lg. cake yeast
2 sticks butter
6 egg yolks
1/2 c. sugar
6 c. flour
1/2 c. Crisco
1 1/2 c. milk

Mix yeast and hot water; set aside. Cream also egg yolks and sugar. Add flour, Crisco, milk, and yeast. Mix like pie crust; put in refrigerator overnight. Cut in 6 parts. Keep refrigerated while you work one piece at a time.

FILLING:

2 lb. ground nuts
1 tsp. vanilla
1 c. sugar
6 egg whites, well beaten
2 tbsp. butter
1 WHOLE egg

Beat egg whites until stiff, add rest of ingredients. Spread on dough like jelly and roll. Beat egg and spread on top of rolls. Let rise for 12 hours. Makes 6 rolls. Bake at 350 degrees for 1/2 hour until light brown.