Prepare the nut filling by mixing all nut filling ingredients until smooth, adjusting canned milk to achieve a spreadable consistency. Vanilla extract can be added if desired.

Combine 1/2 cup canned milk with 2 tablespoons sugar and heat to 110-115 degrees Fahrenheit.

Add 2-1/4 packets of active dry yeast to the warm milk mixture. Ensure milk temperature doesn't exceed 115 degrees to avoid deactivating the yeast.

Allow the yeast mixture to double in size.

In a separate bowl, combine 3 egg yolks (reserving egg whites for the filling), 1 egg, 1/2 pint sour cream, 1 teaspoon salt, 1/2 lb softened butter, and 3 tablespoons sugar.

Gradually incorporate 6 cups of flour into the mixture, one cup at a time.

Mix the dough well, then cover and let it rest for 30 minutes.

Divide the dough into 4 equal parts (or 10 parts for smaller rolls).

Roll each portion of dough out to a 1/4 inch thickness.

Spread the prepared nut filling evenly over the entire surface of the rolled dough.

Roll the dough tightly from the smallest end to form a roll.

Place the rolls on an ungreased cookie sheet and allow them to rise for one hour.

Poke fork holes approximately 1/2 inch apart on the top of each roll.

Brush the tops of the rolls with a mixture of beaten egg and water, then sprinkle with sugar.

Bake at 350 degrees Fahrenheit for 35-40 minutes, until golden brown.