8 egg yolks
8 c. flour
1/2 lb. butter
1 cake yeast
1 c. sugar
2 c. scalded milk
4 tbsp. shortening

Beat eggs and sugar. Melt butter and shortening in hot milk, saving 1/2 cup for the yeast. Dissolve yeast in lukewarm milk and let stand for a few minutes. Combine both mixtures in large bowl. Add flour and mix well with hands until dough leaves the hands. Refrigerate overnight. In the morning, divide the dough into 8 balls and let rise for 1 hour. Roll out on floured board and spread with filling. Roll up gently, tucking in ends. Bake at 350 degrees until brown, about 45 minutes. Brush tops of rolls, prior to putting into oven, with an egg-milk mixture. Doing so produces beautifully browned, shiny rolls.

NUT FILLING:

1 lb. ground walnuts
1/2 c. canned milk
1/2 c. sugar
2 eggs
1/4 c. honey (optional)

Combine sugar and nuts. Beat eggs and add to mixture. Add honey and milk. Cook over medium heat, stirring constantly. Bring to boil. Remove from stove; let cool. Roll out dough to 1/4 inch thick; brush with butter. Place filling on dough and roll up. Bake.

POPPYSEED FILLING:

1 lb. ground poppyseed
1/4 c. honey
1/2 c. sugar
2 tbsp. butter, melted
1/4 c. milk

Combine sugar with poppyseed. Add melted butter. Then add honey and milk. Cook over medium heat, stirring constantly until blended. Cool and spread over dough that has been rolled out to 1/4 inch thickness and brushed with butter. Roll up and bake.