Ingredients

Dissolve 2 packages of dry yeast and 1 tablespoon sugar into one cup of water and 1 cup flour. Mix and let foam.

Beat 3 eggs in a 2 cup measuring cup and add water to equal 2 cups.

Add 1 teaspoon vanilla and then add yeast mixture to this and one box of Lemon Supreme Cake Mix and then add 5 cups of flour. Knead well. I use my electric mixer with a dough hook. This will be a soft dough. Let rise until double in bulk. This will make 6 rolls depending on the size you make. I put mine in a 9x12 inch long pan that I line with foil so it is easy to take out.

I usually divide the dough into 6 piece, weigh them, and put them in individual soup bowls and let them raise. I usually weight mine 1/4 lb. To 1/2 lb. So they come out about the same size.

Filling:
9 Cups Ground Nuts
1 1/2 Cups Milk (heat but do not boil)
2 Cups Sugar
1 Small Can Crushed Pineapple

Directions

Put milk into a pan together with the sugar and cook until it begins to boil. Add nuts and crushed pineapple and cook until it begins to boil. Cool. It will harden as it cools. Spread on rolls. Prick each roll before baking. Let raise. Before baking you can brush them with 2 eggs and 2 tablespoons water. Bake at 325 for 30 to 35 minutes until brown. If filling is too thick, add a little milk.

Notes