1 pkg. yeast
1/4 c. warm water
3/4 c. warm milk
1/4 c. sugar
1 tsp. salt
1 egg
1/4 c. soft shortening
3 1/2-3 3/4 c. flour

Heat milk to scald. Add sugar, salt and shortening and cool to lukewarm. In 1/4 cup warm water, put yeast and 1 teaspoon sugar. Add to lukewarm milk mixture and stir in 1 1/2 cups flour. Add egg and beat well. Work in balance of flour. Cover and let rise 2 hours.

FILLING:

1/4 c. soft butter
1/2 c. brown sugar
1 egg
1/4 c. milk
1/2 tsp. vanilla or 1/2 tsp. lemon extract
2 c. walnuts, ground, not chopped

Filling: Cream butter, sugar and egg. Add flavoring and milk. Blend in nuts last. On floured board roll dough almost paper thin. Spread filling to edges (20 x 30). Roll up like jelly roll, seal side down. Let rise again, 1 1/2 hours. Bake in slow oven at 325 degrees for 40 to 45 minutes. Glaze top. Cool before slicing.