Rugelach and Nut Roll Cookies

These are Ina's Rugelach from Food Network's 12 Days of Cookies newsletter. Rugelach have cream cheese in the dough, and a fruity filling.
My father-in-law gave me this recipe for Nut Rolls. It's a yeast-based dough that you roll out small balls, fill and roll individual cookies in sugar. (Make the dough the night before!)

NUT ROLLS

1/2 # melted butter
3 eggs, beaten
1/2 can evaporated milk
1 package dry yeast
1/4 teaspoon salt
4 - 5 cups flour

Mix dough and put it in a greased, covered bowl. Refrigerate for 12 hours.

Filling: 1 cup ground nuts, 1 1/2 Tablespoons butter, 1/8 cup water, 1/6 cup dark Karo syrup, 1/2 cup hot milk. Stir and cook filling to boiling point. Add one beaten egg and 1/8 teaspoon salt. Cook until thick, stirring constantly. Cool to room temperature.

Take a small ball of dough the size of a walnut. Roll thin in granulated sugar. Fill, roll and shape into a crescent. Bake at 350° 20 minutes...more or less.