5 lbs. flour
1 1/2 c. sugar
1 c. water for the yeast (lukewarm, not hot)
8 eggs, beaten
1 large yeast
1 lb. butter
1/4 c. Crisco
2 tsp. salt
1 qt. milk

Scald the milk; do not boil, then put in the sugar, butter, Crisco and salt. When it cools off, put in the beaten eggs. Put your yeast in warm water and let stand while you are starting with your milk. Then put it in the milk mixture when it has cooled off, not cold.

If you have a good heavy mixer, put half of the flour in a very large bowl and put the milk mixture in to start the dough. Then put the rest of the flour in and knead until you get a nice dough. If too sticky, put in a little bit of flour. Let it raise 2 hours in a warm place. When it doubles, take 3/4 lb. and make a ball and put it on your counter and let it raise double again. Put balls of dough on wax paper and cover with baking cloths.

While the dough is raising on the counter, make the following filling.

FILLING:

3 lbs. ground nuts (I use 5 lbs., I like a lot of nuts in my rolls.)
2 c. white sugar
2 c. brown sugar
2 c. milk

Cook sugar and milk just a little, and add to ground nuts. If you feel that it is too hard to spread on dough, add a little more milk.

Roll your dough on floured surface and spread with nut mixture, roll up and seal with a small amount of milk on ends. Punch rolls with fork. Two rolls will fit on a cookie sheet.

Beat an egg and use pastry brush and cover top of each roll, then put into oven and bake at 350 degrees for 30 minutes, or sometimes a little longer depending on your oven.

After you take them out of the oven and they are still hot, spread each roll with butter. Yields: 15 rolls. Excellent!