1 cake compressed yeast or 1 cake dry yeast
4 tbsp melted shortening
2 cps milk, scalded and cooled
1/2 cp sugar
1 tssp salt
2 eggs, well beaten
6 cps white flour
2 cps walnuts, ground
2 cps sugar
1 - Soften yeast in lukewarm milk.
2 - Add shortening, sugar, and salt.
3 - Add 1/2 the flour and beat until smooth.
4 - Cover and let stand in a warm place overnight.
5 - In the morning add eggs, and enough flour to make a smooth dough.
6 - Knead until smooth and elastic.
7 - Place dough in a bowl, cover with a warm, damp cloth, and let rise until double in bulk.
8 - Knead down and let rise again.
9 - When it has doubled inn bulk roll 1/8 to 1/4 inch thick.
10 - Brush with melted butter or butter substitute.
11 - Cover with 2 cps ground nuts mixed with 2 cps sugar.
12 - Spread this mixture about 1/4 inch thick on the rolled dough.
13 - Roll like cinnamon rolls but do not cut.
14 - Place in well oiled pan.
15 - Set in a warm place, cover and let stand until treble in bulk.
16 - Brush to with melted butter or butter substitute and bake in hot oven (450 degrees F.) 20-25 minutes.