1 pkg. active yeast
1/4 c. warm water (105-115°F)
3/4 c. lukewarm, scaled then cooled
1/2 c. butter, softened
3 eggs
1/4 c. sugar
1/2 tsp. salt
4 1/2 to 5 c. all purpose flour
Walnut filling
Glaze

Dissolve yeast in warm water in large bowl. Stir in milk, butter, eggs, sugar, salt, and 3 cups of flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover and let rise in warm place until double, 1 to 1 1/2 hours. (Dough is ready if indentation remains when touched.)

Punch down dough; divide into halves. Roll each half into rectangle, 15 x 12 inch on lightly floured surface. Spread half the filling over each rectangle. Roll up tightly beginning at 15 inch side. Pinch edge of dough into roll to seal well. Stretch roll to make even. With sealed side down, coil into snail shapes on lightly greased cookie sheets. Cover; let rise until double, about 1 hour.

Preheat oven to 350°F. Bake until golden brown, 35-45 minutes. Brush with butter if desired and glaze.

Walnut Filling:

2 1/2 cups chopped walnuts
1 cup packed brown sugar
1/3 cup soft butter
1 egg
2 teaspoons cinnamon

Mix all ingredients.

Glaze:

1 cup powdered sugar
1 teaspoon water
1/2 teaspoon vanilla

Mix powdered sugar, water and vanilla until smooth. If additional water is needed add 1/2 teaspoon at a time.