2 1/2 sticks butter
4 eggs
1 tsp. salt
1 tsp. baking powder
1 lg. cake yeast
8 c. sifted flour
2 tsp. vanilla
3/4 c. granulated sugar
1 (13 oz.) can evaporated milk

FILLING:

2 lbs. ground walnuts
3 c. sugar

Sift dry ingredients into bowl. Work butter in. Mix well. Add vanilla to beaten eggs in a bowl. Heat milk to lukewarm in a saucepan. Crumble yeast in milk and blend. Add yeast mixture to egg mixture. Add to dry ingredient mixture. Knead for 5 minutes (add 2-3 tablespoons milk if dough is too stiff).

Let stand 10-20 minutes. Divide into 5 portions. Roll each into a 9x13 inch rectangle. Spread with filling and roll. Please on greased cookie sheet. Let set in warm place for 45 minutes. Beat an egg with 2 tablespoons milk and brush on roll. Prick tops of rolls. Bake at 350 degrees for 25 to 35 minutes. Makes 5 rolls.

FILLING: Add milk to sugar and walnuts to moisten and make a spreading consistency. Heat on low just until sugar is dissolved.