Dough

• 1 cake or package of active dry yeast (2.25 tsp)
• 0.25 cup warm water
• 0.75 cup lukewarm milk
• 0.25 cup sugar
• 1 tsp salt
• 1 egg
• 0.25 cup soft shortening (crisco)
• 3.25-3.75 cups flour

Filling

• 0.25 cup softened butter
• 0.5 cup brown sugar (packed)
• 1 egg
• 0.25 cup milk
• 0.5 tsp vanilla extract
• 0.5 tsp lemon extract
• 2 cups ground walnuts (not chopped)

Directions

1. Dissolve yeast in warm water.
2. Stir in warmed milk, sugar, salt, egg, and shortening.
3. Mix in flour until dough is easy to handle.
4. Turn out on lightly floured board and let stand for 10 minutes.
5. Knead until smooth and elastic, then round up in greased bowl.
6. Bring greased side up, cover with damp cloth, let rise at 85°F until hole remains when finger is pressed deeply into dough, approximately doubled in bulk -- about 2 hours. (tip: preheat oven at 250°F for ~2 minutes, shut off oven, insert dough)
7. Punch down, round up on board, cover. Let rest for 15 minutes.
8. While dough is resting, prepare the filling: thoroughly mix the butter, brown sugar, and egg.
9. Stir in the milk, vanilla, and lemon extract, then blend in the walnuts.
10. Place dough on a large floured cloth and roll it out almost paper thin into a rectangle, 20x30".
11. Spread filling over dough, bringing it to the edges.
12. Starting at the wide side of the rectangle, lift cloth and let dough roll up like a jelly roll. Seal well by pinching edges into dough.
13. Place in greased, oblong pan (13x9.5x2") or onto greased cookie sheet in snail shape.
14. Let rise until impression remains when dough is touched gently -- about 1 hour.
15. Heat oven to 325°F (slow moderate)
16. Bake 40-45 minutes. If top browns too quickly, cover with brown paper.
17. Let cool before slicing.

Eat it as-is, butter it and microwave for a few seconds, or my personal favorite: top it with a thick slice of ham.