Big Nut Rolls

Directions

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