1 lb. butter
1 (14 oz.) can evaporated milk
6 eggs, beaten
3 pkg. Fleischmann's dry yeast
1/2 tsp. salt
8 to 9 c. flour
Granulated sugar
Nut filling (see following recipe) or other canned fillings such as apricot or poppy seed

Combine melted butter, warm evaporated milk and eggs in large mixing bowl. Add yeast stirring until dissolved. Add salt. Mix in flour, using just enough to make a firm dough. Turn over to bring grease side up. Cover with waxed paper, then a damp towel and refrigerate overnight.

Break off pieces of dough the size of a walnut. Roll very thin in granulated sugar. Spread with filling and roll up like a tiny jelly roll, pressing down ends to seal in filling and turning ends toward each other to form a crescent (if desired).

Place on ungreased baking sheet and bake at 350 degrees for 15 to 20 minutes.

Yield: 10 dozen nut rolls.