1/2 lb. butter
1/2 c. sugar
6 c. flour, sift after measuring
1 1/4 c. milk
4 eggs (1 whole egg & 3 yolks)
1 yeast packet or 1 sq. cake
1 tsp. salt (level)

Start with 3/4 cup lukewarm milk, add yeast and 1 teaspoon sugar to get yeast started faster - mix well. Add 3/4 cup flour (from the 6 cups). Mix thoroughly with yeast and milk. Let stand.

Cream sugar and butter. Add salt and eggs, mix well. Add 2 cups flour, add little by little 1/2 cup lukewarm milk. Add yeast flour, mix well and add rest of flour.

Flour table or board. Work dough about 20 minutes until smooth and elastic. Place in bowl to raise (in warm place) until double in bulk. After it raises, divide into 6 even round mounds. Flour board and roll out like noodle dough, but not as thin.

FILLING:

2 lbs. ground nuts
2 c. sugar
4 tbsp. melted butter
1/2 c. warm milk

Add milk and mix well to spread easy. If too sticky, add a little more milk (1 teaspoon at a time). Divide mixture into 6 even portions. Spread evenly over dough and roll tightly, pulling gently as you roll (important).

Butter pans and place rolls in. Let them raise in pans for 1/2 hour. Brush with 1 whole egg mixed with 3 tablespoons cold milk just before putting into oven. Bake at 325 degrees for 45 minutes or until brown enough. While hot, brush with melted butter. When cool, sprinkle with powdered sugar if desired.