DOUGH:

4 c. flour
1 tsp. salt
1/2 c. sugar
1/2 lb. butter
1 1/4 c. milk
3 beaten egg yolks
2 pkgs. dry yeast (or 2 yeast cakes)

FILLING:

1 1/4 c. brown sugar, slightly dampened
1 c. nuts
Raisins (opt.)

GLAZE:

Powdered sugar
Little water

Mix flour, salt, sugar and butter using 2 knives. Dissolve yeast in a small amount of milk and add rest of milk and eggs to dry mixture. Mix well and cover. Chill overnight.

Remove half of dough at a time and knead 1 minute, using a little flour. Work quickly or mix will get too soft. Roll out in a circle, spread with filling, pushing into dough. Cut in pie shaped wedges. Roll up, starting at wide end. Place on foil lined pans and let rise until double in size, about 1 1/2 hours. Bake in 375 degree oven for about 20 minutes or until golden brown. Remove from oven and glaze while hot. Makes about 30.