4 c. flour
1 c. Crisco (6 oz.)
1/2 tsp. salt
2 pkg. dry yeast
2 tbsp. warm water
1 tsp. sugar
3/4 c. warm milk
3 eggs, room temperature
3/4 c. sugar

Mix flour, Crisco, and salt as for pie crust. Mix together yeast, warm water, and sugar. Combine warm milk, eggs, and sugar. Add yeast mixture to last mixture. Mix well and then add to flour mixture. Stir until well blended. Dough till be sticky. Place in a tightly covered bowl and refrigerate overnight.

NUT ROLLS:

Divide dough into 3 parts (about 3/4 pound each). Roll on floured cloth to 10 x 12 inches. Spread filling. Roll up using a towel to help. Place in greased nut roll pans and let rise 1/2 hour. Brush tops with beaten egg and milk mixture. Sprinkle nuts on top. Bake at 350 degrees for 30 minutes.

FILLING:

For each roll, combine 1 cup ground nuts, 3/4 cup white sugar, 2 tablespoons butter and 2 tablespoons warm milk. Hint: Combine nuts and sugar and reserve 1/3 cup. Mix with melted butter and milk to form a paste. Spread paste on nut roll and then sprinkle reserved 1/3 cup of nut/sugar mixture. This makes it easier to spread.