1 c. shortening
4 c. flour
1/2 c. sugar
1/2 tsp. salt
1 envelope yeast
1 c. warm water
2 eggs
1/2 c. melted butter
3/4 c. sugar
1 tbsp. cinnamon
1 c. chopped pecans

In a non-metal bowl, cut shortening into flour, sugar, and salt as you would a pie crust. Add yeast, which is dissolved in warm water, and beaten eggs. Mix well. Cover and refrigerate 6 hours or overnight.

Remove from refrigerator about 1 1/2 hours before baking. Divide dough into 4 equal balls. Roll each ball into a 12-inch circle. Spread with butter; sprinkle with sugar, cinnamon and nuts. Cut into 12 wedges and roll up, starting with wide end. Place rolls point side down on a greased cookie sheet.

Cover lightly; let rise in a warm place until doubled in bulk, about 1 to 1 1/2 hours. Bake in preheated 350 degree oven for 12-15 minutes or until done. Makes 4 dozen rolls.