Black Walnut Butterscotch Rolls

• 2 each yeast cakes
• 2 cups milk scalded
• 1/2 cup sugar
• 2 teaspoons salt
• 2 large eggs
• 7 cups flour, all-purpose sifted before measuring
• 6 tablespoons vegetable shortening softened
• 1 x butter

1. Crumble yeast into a bowl, add milk, which has been cooled, sugar, and salt, and well beaten egg.
2. Add all the flour to the liquid at once.
3. Work in shortening, knead gently.
4. Cover with damp cloth, let rise until double in bulk, about 2 hours.
5. Coat bottom of pan with butter, then sugar and walnuts.
6. Roll dough 13 inch thick, brush with 2 tablespoon melted butter, 1/2 cup brown sugar, 1/2 cup chopped nuts and cinnamon if desired.
7. Roll up like jelly roll; cut in 1 inch slices.
8. Place cut side down on coated pan.
9. Let rise until almost double in bulk.
10. Bake 20 to 25 minutes in a moderate oven (300F), when done let pan stay over rolls for a minutes to allow butterscotch mixture to run down over them.
11. Serve upside down.

yeast cakes, milk, sugar, salt, eggs, flour, vegetable shortening, butter

Taken from recipeland.com/recipe/v/black-walnut-butterscotch-rolls-39483 (may not work)