1 pkg. yeast
1/2 c. water
3 tbsp. sugar
3 egg yolks
1/2 c. milk
4 c. sifted flour
1 tsp. salt
1 c. shortening
3/4 c. sugar
1 1/2 tsp. cinnamon
3 egg whites, beaten stiff
1 1/2 c. chopped dates
1 c. chopped nuts
Butter frosting

Soften yeast in 1/2 cup warm water, stir in sugar. Stir egg yolks slightly and add milk. Sift flour and salt. Cut in shortening (coarse crumbs). Stir in yeast and egg yolk mixture; mix well. Form into ball, place in greased bowl, turning once to grease surface, cover and chill overnight.

Divide dough into 3 parts. On a floured surface, roll each part to 15"x8" rectangle. Stir 3/4 cup sugar and cinnamon into egg whites. Spread 1/3 mixture over each rectangle leaving 1/2" around edge. Sprinkle each with 1/3 dates and nuts.

Roll as jelly roll, seal edges and ends. Place on greased cookie sheet and let rise until double, 45 to 50 minutes. Bake in 350 degree oven for 25 minutes or until brown. Frost with butter icing while hot. Decorate with whole walnuts and cherries.