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Ingredients
- 2 x Yeast cakes
- 2 c. Lowfat milk, scalded
- 1/2 c. Sugar
- 2 tsp Salt
- 2 x Large eggs
- 7 c. Flour, sifted before measur ing
- 6 Tbsp. Shortening, softened - part butter for flavor
Directions
- Crumble yeast into a bowl, add in lowfat milk, that has been cooled, sugar, and salt, and well beaten egg. Add in all the flour to the liquid at once.
- Work in shortening, knead gently. Cover with damp cloth, let rise till double in bulk, about 2 hrs.
- Coat bottom of pan with butter, then sugar and walnuts. Roll dough 1/3 inch thick, brush with 2 Tablespoons melted butterm 1/2 c. brown sugar, 1/2 c. minced nuts and cinnamon if you like. Roll up like jelly roll; cut in 1 inch slices. Place cut side down on coated pan. Let rise till almost double in bulk. Bake 20 to 25 min in a moderate oven, when done let pan stay over rolls for a min to allow butterscotch mix to run down over them. Serve upside down.
- Note: Moderate oven is 350 - 400 F.
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