Nutroll

4 nutrolls

1/2 cup canned milk
1/2 ounce yeast
5 tablespoons sugar
3 egg yolks (reserve egg whites for filling)
1 whole eggs
1 teaspoon salt
1/2 lb butter (softened)
6 cups flour
1/2 pint sour cream
Nut Filling
1 cup sugar
3 egg whites
1 lb chopped walnuts
1 dash canned milk

Mix nut filling ingredients until smooth.

Combine: canned milk, yeast and sugar (Note: Heat milk to no more than 105 degrees otherwise yeast will not activate).

When yeast mixture has doubled in size Add: egg yolks (reserve egg whites for filling), egg, sour cream, salt, butter and 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.