Nut Roll Coffee Cakes

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 1 cup butter, melted and cooled
• 1/2 cup warm milk (110u0b0 to 115u0b0)
• 3 large egg yolks
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 3 cups all-purpose flour
• 3 large egg whites
• 1 teaspoon vanilla extract
• 3/4 cup sugar
• 2-1/4 cups ground walnuts
• 3/4 cup confectioners' sugar
• 1 teaspoon butter, softened
• 1 teaspoon vanilla extract
• 3 to 4 teaspoons milk

1. In a large bowl, dissolve yeast in warm water. Add the butter, milk, egg yolks, sugar, salt and flour; beat until smooth. Do not knead. Cover and refrigerate overnight.
2. For filling, in a small bowl, beat egg whites and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in walnuts; set aside.
3. Turn dough onto a lightly floured surface. Let stand for 10 minutes or until easy to handle. Divide into thirds. Roll each portion into a 15x13-in. rectangle. Spread filling over rectangles to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
4. Place seam side down on greased
5. . Cover and let rise until doubled, about 45 minutes. Bake at 350u0b0 for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over coffee cakes.

active dry yeast, warm water, butter, warm milk, egg yolks, sugar, salt, allpurpose, egg whites, vanilla, sugar, ground walnuts, sugar, butter, vanilla, milk

Taken from www.tasteofhome.com/recipes/nut-roll-coffee-cakes/ (may not work)