Soften yeast in lukewarm milk. Add shortening, 1/2 cup sugar, and salt. Add 1/2 of flour and beat until smooth. Cover and let stand in a warm place overnight. In the morning, add eggs, and enough flour to make a smooth dough. Knead until smooth and elastic. Place dough in a bowl, cover with a warm, damp cloth, and let rise until double in bulk. Knead down and let rise again. When it has doubled in bulk roll 1/8 to 1/4 inch thick. Brush with melted butter or butter substitute. Cover with 2 cups ground nuts mixed with 2 cups sugar. Spread this mixture about 1/4 inch thick on the rolled dough. Roll like cinnamon rolls but do not cut. Place in well-oiled pan. Set in a warm place, cover ant let rise until treble in bulk. Brush top with melted butter and bake in hot oven (450 F) 20-25 minutes. 16 servings.
Mrs. Mary G. Cimra, Timblin, PA.