2 cups milk (scalded)

4 egg yokes

1 cup sugar

1 large yeast or 3 envelopes dry yeast

1/2 pound butter

1/2 pound shorting

1 tablespoon salt

1 1/2 teaspoons vanilla

Dissolve yeast in 1-cup lukewarm milk. Stir well. Add sugar, shortening and salt to the rest of the milk and cool. Beat egg slightly and add to mixture, then add the yeast mixture to the rest of the lukewarm mixture. Put half of the flour in a bowl and add the above mixture a little at a time. Mix well. Add remainder of flour to make soft dough using just enough flour to knead without sticking. Cover. Let rise to double in bulk. Keep in warm place. Takes about 2 hours to rise. Knead down a little to get out puffiness. Divide into 6 parts and let stand 10 minutes. Roll out and spread with nut mixture. Roll tightly and place on greased baking sheet and let rise about 1 hour and bake in 350-degree oven for 35 to 40 minutes. Brush each roll with slightly beaten egg before baking. Brush melted butter after baked.

Nut Mixture:

4 pounds nuts (ground)

4 cups sugar

1 stick butter (melted)

1/4 cup milk (enough to moisten nut mixture)