16 c. flour
1 lg. can (12 fl. oz.) evaporated milk
2 lbs. Crisco or similar shortening
1 doz. eggs
1 lg. cake yeast
1 tsp. salt
1 tbsp. vanilla

Separate eggs. Beat whites until snowy. Dissolve yeast in milk; let stand. Blend flour, salt, and shortening (like pie dough). Add slightly beaten egg yolks, vanilla, and yeast milk mixture. Mix together. Blend in egg whites. Add more flour if consistency of dough warrants it. Chill 4 hours. Roll dough in sugar until about 1/8 inch thick. Cut into 3 inch squares. Spread nut filling to about 1/2 inch from edges. Roll into crescent shape rolls. Bake on ungreased cookie sheets until golden brown (about 10 to 12 minutes) at 350 degrees.

NUT FILLING:

3 lbs. ground walnuts
6 egg whites, slightly beaten
Grated rind of one lemon
1 c. sugar
Milk (to moisten and ease spreading of filling)

Heat filling over medium heat. Cool before using. These rolls freeze well.