6 c. flour
1 tsp. salt
1 pkg. dry yeast, dissolved in 1/4 c. water
1/4 c. evaporated milk
1 tbsp. sugar
1 lb. shortening or butter
4 eggs
1 tsp. vanilla

Sift flour, sugar, and salt. Work in shortening as for pie crust. Mix yeast mixture, eggs, milk, and vanilla together. Combine with dry ingredients, using a fork to mix lightly and well blended. Refrigerate overnight (dough will rise in refrigerator).

NUT FILLING:

1 lb. walnuts
1 1/2 c. sugar
2 tsp. vanilla
3/4 c. evaporated milk

Combine ingredients and beat until mixture comes to a boil and forms a thick paste. Stir occasionally to prevent sticking. Let cool. Remove dough from refrigerator and cut into 4 parts. Roll out on granulated sugar. Cut into 3 inch squares. Spread filling evenly on each square. Roll up and then in some more granulated sugar. Place on a greased cookie sheet. Bake at 375 degrees for 12 to 15 minutes or until golden brown.

Note: You can just roll out and add nuts and roll up. Brush with egg whites before baking.