Big Nut Rolls

• 1/2 lb. oleo (very soft)
• 3 egg yolks
• 4 Tbsp. sugar
• 1/2 tsp. salt
• 1 c. milk
• 4 c. flour
• 1/2 cake yeast

1. Crumble yeast in small bowl; add 1/2 teaspoon sugar and 2 tablespoons lukewarm milk and set aside to raise.
2. In large bowl, combine the oleo, yolks, sugar, salt, milk and flour; mix well. Then add the raised yeast mixture and mix thoroughly.
3. The dough will be very sticky, but do not add any more flour.
4. Just pat the dough down and sprinkle the top lightly with flour and cover.
5. Put in the refrigerator overnight (at least 6 hours).
6. In the morning, turn the dough out on a lightly floured board and shape it in a jelly roll.
7. Cut this dough into 6 equal parts; roll it out thin and spread with nut mixture.
8. Set aside to raise 2 hours.
9. Bake at 375u0b0 for 30 to 35 minutes.
10. Brush top of the roll with beaten egg just before you put in oven.

oleo, egg yolks, sugar, salt, milk, flour, cake yeast

Taken from www.cookbooks.com/Recipe-Details.aspx?id=743493 (may not work)