DOUGH:

6 c. flour
3 tbsp. sugar
Pinch salt
2 packs yeast
3 egg yolks
3/4 lb. butter
2 c. milk

FILLING:

2 c. chopped walnuts
1 lb. brown sugar (light)
2 oz. maple flavoring
Enough milk to make a paste

Mix dry ingredients; add butter and blend as for pie dough. Add milk, egg yolks and yeast. Mix well and let stand overnight in refrigerator or 3 hours in very cold refrigerator. Do not let raise.

Divide dough into 6 sections. Roll each tin, brush with egg whites, spread with nut filling and roll like jelly roll. (Turn ends under.) Place on greased cookie sheet (sheet holds 3 lengthwise). Brush tops with egg white. Bake at 375 degrees for 35 to 45 minutes. Yield: 6 rolls