1 1/4 c. warm water (105 to 115 degrees)
2 pkg. active dry yeast
1 tsp. sugar
6 1/4 to 6 3/4 c. flour
2/3 c. sugar
1 tsp. salt
1/3 c. butter, melted
2 eggs, slightly beaten
1 (12 oz.) can evaporated milk
4 c. ground walnuts (1 lb.)
2/3 c. packed brown sugar
1/2 tsp. vanilla
3 tbsp. butter, melted
1 egg, slightly beaten
1 tbsp. milk

In a small bowl combine water, yeast and 1 teaspoon sugar; stir to dissolve yeast. Set aside. In a large bowl stir together 2 cups flour, 2/3 cups sugar, and salt; form a well in center. Add the 1/3 cup butter, and shortening. Stir in eggs. Stir in yeast mixture and 3/4 cup milk. Beat on low speed of mixer for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much remaining flour as you can. Turn dough out onto lightly floured surface. Knead in enough flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape into a ball and place in greased bowl, turning to grease surface. Cover; let rise in warm place until double (about 1 hour). Make filling by stirring together walnuts, brown sugar, 1/3 cup sugar, and vanilla. Add 3 tablespoon butter and enough of the milk (about 3/4 cup) to make a spreadable mixture. Punch dough down and turn out on floured surface. Divide into fourths. Cover and let rest 10 minutes. Roll one portion of dough into a 10 x 16 inch rectangle. Spread 2/3 cup filling evenly to edges. Roll dough up loosely, jelly roll style from long edge. Moisten edges; pinch to seal. Repeat to make 3 more rolls. Place rolls, seam side down, on greased baking sheet. Prick tops with fork. Stir together 1 egg and 1 tablespoon milk and brush on rolls. Bake in a 350 degree oven for 30 to 35 minutes, covering with foil the last 20 minutes, if necessary, to prevent overbrowning. Cool on wire rack. Makes 4 rolls (64 servings).