Combine yeast and 1/2 cup of warm water in large bowl about 5 minutes until foamy. Stir in beaten egg, salt, sugar, and 1 1/2 cups of warm water. Add 5 cups of flour and stir until combined well. Add 1 stick butter and stir until well combined. Add remaining cup of flour and stir until stiff dough forms.

Lightly flour a work surface and turn out dough on surface. Knead until you have a smooth, stiff ball of dough, approximately 5 to 10 minutes. If dough is sticky, adding flour a tablespoon at a time as needed until dough is no longer sticky . Transfer dough to large, buttered bowl and cover with towel. Let rise for 1 hour until dough has doubled in size.

After 1 hour, punch down dough and turn out on flowered work surface. Knead a few times and let rest while you make the filling. Combine all of the ingredients for the filling and stir. Filling should not be liquid but more of a paste texture. Split dough in two even halves.

Take 1 half of the dough and roll out dough in a 9×13 rectangle about 1/2 inch thick. Spread half the filling over the rectangle leaving approximately 1/2 inch on all edges. Tightly roll dough lengthwise and pinch the seam close. (This is usually messy, FYI) With a very sharp knife, evenly slice rolls about 1 inch thick. Place each roll side by side in 2 buttered cast iron skillets or a buttered 9×13 baking dish. Repeat with 2nd half of dough. Cover rolls with towel or plastic wrap and let rise approximately 45 minutes to an hour. Careful not to let dough rise so high that it overflows.

Preheat over to 400 degrees. Cook rolls for 20 to 25 minutes.