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FOR THE FILLING:
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1. Grind the nuts with Erma's nut grinder.
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2. Beat the egg whites with beater until they form soft peaks.
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3. Combine nuts and sugar together in a large bowl. I usually use a 6-qt pot.
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4. Add beaten egg whites and lemon juice.
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FOR THE DOUGH:
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1. In a large bowl, whisk flour and salt.
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2. Add butter and roll mixture between your fingers and hands until it has a granular consistency. Let sit until liquid mixture is ready.
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3. Add 4T sugar and yeast to warm water mixture and stir until sugar and yeast are dissolved. When mixture is foamy, add to the dry mixture along with egg yolks.
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4. Mix together until dough is smooth. If sticky, add a bit more flour. If crumbly, add water and knead until smooth. Dough should come away from bowl easily and form a ball.
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5. Divide into three parts for large rolls, 4 parts for medium rolls and six parts for small rolls. Roll each piece into a rectangle.
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6. Spread filling evenly in a thin layer onto the dough. If the filling is applied too thickly, the roll will bust upon baking.
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7. Starting from a narrow side of the rectangle, roll into a jellyroll shape and place on a greased, tinfoil covered cookie sheet, making a ridge between each roll.
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8. Set oven to 350.
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9. Use kitchen towel to cover the rolls and let rise for 45 minutes.
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10. After they have risen, brush egg onto top and sides of rolls then stick the top of the roll three times with a fork.
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11. Bake for 25-35 minutes until medium brown.
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12. Place damp towel over rolls until cool.
