Instructions: Dissolve yeast in water for 10 minutes. Sift flour, sugar and salt; cut in butter. Add milk and well-beaten egg yolks; add yeast. Beat dough until satiny. Cover and refrigerate overnight. Reserve egg whites. Divide dough in half. Roll each half into 1/4-inch thick rectangles. Beat egg whites until fairly stiff; spread over each rectangle. Combine sugar, nuts and cinnamon; sprinkle over egg whites. Roll as for jelly roll and place on 2 greased cookie sheets in warm place; let rise until doubled. Bake at 350 for 35 minutes. While warm, top with glaze or lemon ice. Freezes. LEMON ICE: Blend 1 cup confectioners sugar with enough lemon juice to make thin spread. Add lemon rind if desired.

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