Scald milk and set aside to cool. Melt Oleo and set aside to cool. It is cool enough when you can test a drop of it on your wrist without burning yourself.
While waiting for the scalded milk and oleo to cool, shift DRY ingredients in a large bowl. Make like a crater in the center of the dry ingredients.
Dissolve yeast in the scalded milk. Pour into the crater along with the oleo. Break in the 3 eggs. Mix thoroughly.
Cover with a white towel or cloth. Set in a warm place away from drafts. Let rise until it is double in bulk, about 2 hours.
Remove dough to a floured board. Kneed the dough. Divide into six parts.
Let set and rise about 10 to 15 minutes.
Meanwhile break an egg into a cup. Beat well.
Roll each piece of dough out. Spread your filling. Bring ends in and roll up.
Pinch the ends and place each roll on a cookie sheet.
You can get three rolls to one sheet but don't put them to close together.
With a pastry brush, brush the beaten egg on the top of each roll. The egg will give the rolls a brown glazed color.

Bake at 375 degrees until the rolls are brown. I can't tell you the exact amount of time but, it's about 30 to 35 minutes I think.