4 (1/4 oz.) (4 tbsp.) pkgs. active dry yeast
1/2 c. warm water (110 degrees)
1/2 c. granulated sugar
1 (12 oz.) can evaporated milk, warmed
7 3/4 c. all-purpose flour
3 eggs
2 c. butter, melted, cooled
1 tsp. salt
1 tsp. vanilla extract
4 lbs. walnuts, finely chopped
1 1/2 c. powdered sugar
1/2 c. honey
1 egg, blended with 1 tbsp. sugar for glaze

In a medium bowl, dissolve yeast in warm water. Stir in 1/4 cup granulated sugar, milk and 1/4 cup flour. Let stand until foamy, 5 to 10 minutes. In a medium bowl, beat 3 eggs and 1/4 cup granulated sugar until pale and creamy. Stir in melted butter, salt and vanilla. Stir egg mixture into yeast mixture along with 1 cup flour. Stir in enough remaining flour to make a soft dough. Turn out on a lightly floured surface. Clean and grease bowl.

Knead dough 8 to 10 minutes or until smooth and elastic, adding flour as needed. Place dough in greased bowl, cover and refrigerate 3 hours or overnight. In a medium bowl, combine walnuts, powdered sugar, and 3/4 cup flour. Divide refrigerated dough into 8 equal portions. Cover and refrigerate 7 parts until needed. Preheat oven to 350 degrees. Grease 2 to 3 large baking sheets.

On a lightly floured surface, roll out 1 part dough into an oval about 14 x 8 inches. Evenly spread a generous 1 cup walnut mixture over rolled dough. Drizzle 1 tablespoon honey over walnut mixture. Working quickly so dough does not get too warm, roll up dough lengthwise, jelly-roll style. Place nut roll seam side down on greased baking sheet. Allow room for spreading during baking. Repeat with remaining dough, walnut mixture and honey. Bake 15 to 20 minutes or until golden brown. Brush tops of nut rolls with egg glaze immediately upon removal from oven. Cool on a rack. Makes 8 (14 to 16 inch) nut rolls.