DOUGH:

1 lg. cake yeast
1/2 c. lukewarm water
1 c. milk, scalded
3/4 c. butter
3/4 c. sugar
2 tsp. salt
3 eggs, beaten
Juice and rind of 1/2 lemon
7 to 7 1/2 c. flour

FILLING:

1 1/2 lbs. walnuts, ground fine
1 egg
3/4 c. milk
1 c. sugar
Juice and rind of 1/2 lemon

Soften yeast in lukewarm water. Scald milk and pour over butter, sugar, and salt. Immediately cool to lukewarm. Add yeast and beaten eggs, lemon juice, and rind. Beat in flour gradually. Knead dough for 10 minutes being careful not to use to much flour. Dough should look super-satiny after kneading. Transfer in a greased bowl brush surface lightly with additional butter cover and let rise in a warm spot until double in bulk, 1 1/2 to 2 hours. Punch down and let rise again until almost double in bulk 30 to 45 minutes. Divide dough into 6 parts. Roll out each part into rectangle 14 x 8. Spread nut filling on to and roll as you would a jelly roll. Place on greased cookie sheet cover let rise for about 45 minutes. Bake at 350 degrees for 35 to 45 minutes. Brush top with melted butter while still warm.