Categories: Breads 
      Yield: 6 servings 
  
      1    Cake compressed yeast               1 ts Salt 
           OR 1  cake dry yeast                2    Eggs, well beaten 
      4 tb Melted shortening                   6 c  White flour 
      2 c  Milk, scalded and cooled            2 c  Walnuts, ground 
    1/2 c  Sugar                               2 c  Sugar 
  
  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 (450Ü F) 20-25 
  minutes. 16 servings. Mrs. Mary G. Cimra, Timblin, PA.