Aunt Betty's Hungarian Nut Roll

1. Dissolve yeast in warm water in a bowl according to package instructions. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

2. While yeast softens, combine sugar, 1/2 cup plus 1 1/2 tablespoons shortening, butter, egg yolks, egg, vanilla-butternut flavoring, nutmeg, and salt in a mixing bowl. Beat using an electric mixer until creamy and thoroughly combined.

3. Combine flour, milk, and yeast mixture in a separate bowl; mix into egg mixture until well combined and a dough forms. Set aside to rise in a warm area until doubled in size, about 1 hour.

4. Knead risen dough down gently; cut into 4 equal pieces. Set the pieces aside and let rise for an additional 20 minutes.

5. While rolls rise, beat egg whites using an electric mixer in a mixing bowl until stiff. Add pecans, sugar, honey, and vanilla extract; beat to combine.

6. Roll out each piece of dough using a lightly floured rolling pin on a lightly floured work surface, to approximately 13x18-inch rectangles, 1/4-inch thick.

7. Spread pecan mixture approximately 1/4-inch thick onto the dough. Roll up dough, beginning from the side. Place rolls 2 1/2-inches apart on a rimmed baking sheet.

8. Bake in the preheated oven until golden, about 45 minutes.

Cook's Notes:

Mix yeast according to individual package instructions.

Freezes well to use later.