1 lg. cake yeast
1/2 c. warm water
1 c. sugar
1 lb. butter
6 egg yolks
2 tsp. vanilla
8 1/2 c. flour
1/2 tsp. salt

Dissolve yeast in the warm water. Set aside. Simmer 2 cups milk and add sugar and butter. Cool. Beat the egg yolks and vanilla. Mix above all together and add flour and salt. Mix with spoon.

FILLING:

2 c. sugar
1 c. milk
2 tbsp. butter
1 tsp. vanilla
2 lb. nuts, chopped

Divide dough into 6; pat dough section into rectangle shape on wax paper. Spread with Nut Filling, 1" away from 3 sides. Roll and place seam down on ungreased cookie sheet and bake at 350 degrees for approximately 30 minutes. Can bake 2 rolls on 1 cookie sheet. Two and one-half pounds of bakery apricot filling will do 6 rolls.