4 1/2 c. flour
1/2 lb. butter
2 whole eggs
1 c. warm milk

Use 1/4 cup warm milk, add to it 2 tablespoons sugar and 2 packages dry yeast. Stir to dissolve. Mix and knead. Divide into 3 balls, on floured board, cover with cloth and let it rest 20 minutes.

Roll out, one roll at a time and fill. Place all three rolls on a greased jelly roll pan. Let rise 20 to 30 minutes. Beat egg and brush on rolls before baking.

(I use large processor to knead. Place all ingredients in bowl, pour quickly the warm milk and start. Mix just until blended and dough will remove easily from bowl.)

NUT FILLING:

1 lb. finely ground nuts
1 1/2 c. sugar
Approx. 6 lg. egg whites, beaten

Mix and spread on rolls.