Nut Roll - cooking recipe

Ingredients

1/2 cup canned milk
1/2 ounce yeast (2-1/4 packets of active dry yeast)
2 tablespoons sugar
3 egg yolks (reserve egg whites for filling)
1 egg
1 teaspoon salt
1/2 lb butter (softened)
6 cups flour
1/2 pint sour cream
3 tablespoons sugar
Nut Filling
1 cup sugar
3 egg whites (stiffly beaten)
1 lb chopped walnuts
5 tablespoons canned milk
1 teaspoon vanilla (optional)

Preparation

Mix nut filling ingredients until smooth. Use enough canned milk in nut filling so that mixture can be spread over dough. 1 teasp. of vanilla or approx 1 capful.
Combine: 1/2 cup canned milk.
2 tblsp sugar.
Mix and heat to 110- 115 degrees.
Add: (2) 1/4 packets of active dry yeast.
(Note: Heat milk to 110 to 115 degrees. No more than 115 degrees otherwise yeast will not activate).
When yeast mixture has doubled in size.
Add: 3 egg yolks (reserve egg whites for filling), 1 egg, 1 cup sour cream, 1 teaspoons salt, 1/2 lb butter softened and 3 tblsp. sugar.
Gradually blend in the 6 cups of flour to mixture one at a time.
Mix and cover for 30 minutes.
Separate dough into 4 parts.
Roll out 1/4\" thick.
Spread filling over entire surface of dough, roll from smallest end.
Place on an ungreased cookie sheet and let rise for one (1) hour.
Poke fork holes on top, 1/2\" apart.
Brush with beaten egg and water (mixed) and sprinkle with sugar.
Bake at 350 degrees for 35-40 minutes.
I tried something a little different. I separated the dough into 10 sections and made 10 little loaves of nutroll. Then handed them out during the holidays. Made nice holiday gifts.