Swedish Nut Rolls

• 4 c. flour
• 1 tsp. salt
• 2 eggs, slightly beaten
• 7/8 c. milk
• 1/2 c. sugar
• 1 c. shortening
• 2 Tbsp. warm water
• 1 pkg. yeast
• 1/4 c. melted butter
• 1 c. ground nuts
• 1 c. sugar
• 1 Tbsp. cinnamon

1. Cut shortening into dry ingredients as for pie dough. Dissolve yeast in 2 tablespoons warm water and 1 teaspoon sugar. Add to warmed milk and add to dry ingredients. Add egg and blend. Let rise until doubled in bulk. Divide into 4 equal parts.
2. Roll each part into 10-inch circle on floured board. Brush with melted butter. Sprinkle with sugar, cinnamon and nut mixture.
3. Cut circle into 16 wedges and roll from wide end to point. Allow to rise for 30 minutes. Bake 15 minutes on ungreased sheet at 350u0b0 until light brown.
4. Ice with confectioners icing.
5. Makes 64 rolls.

flour, salt, eggs, milk, sugar, shortening, water, yeast, butter, ground nuts, sugar, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=861958 (may not work)