1/2 c. warm water (110 - 115 degrees)
2 pkgs. dry yeast
2 c. scalded milk
1 tbsp. salt
1/2 lb. butter, softened
3/4 c. sugar
9 1/4 c. flour
4 eggs

Dissolve yeast in warm water and let stand for 5 minutes. In a large mixing bowl, let 2 cups of milk cool until just warm. Add yeast, sugar, salt and 3 cups of flour. Beat until smooth. Add eggs and butter. Beat slowly while adding rest of flour. If dough is too hard to stir with spoon, work it with your hands until it is smooth and doesn't stick to your palms. Note: 9 1/4 cups of flour is only an estimate. Use more or less to obtain a smooth soft dough. Grease a large bowl lightly and set the dough in it, turning the dough over so it is greased on both sides. Cover bowl and let rise until double in bulk. Punch down the dough in the bowl. Turn dough out on a lightly floured board and divide into 6 equal pieces. Set aside covered with a towel. Prepare the nut filling. Combine: 3 1/2 pound shelled walnuts, finely ground; 3 1/2 cups sugar and hot scalded milk (about 2 cups) to make nuts moist. Take one section of the dough at a time, rolling it out as thin as possible (about 12 x 20 inches). Spread 1/6th of the nut mixture on dough, covering whole top. Roll the nut covered dough like a jelly roll to make a long loaf. Place in 12 inch greased loaf pan. Let rise 30 minutes or so. Bake at 350 degrees for 45 minutes. Yields: Six 12 inch rolls.

Note: If a glossy crust is desired, brush tops with egg yolk diluted with milk or water halfway through the baking.