1 yeast cake or pkg. dry yeast
1/3 c. sugar
2/3 c. warm milk
3 1/2 c. sifted all-purpose flour
1/2 c. melted shortening
Vegetable shortening, butter, or butter
3 eggs
3/4 tsp. salt

FILLING:

2 tbsp. butter
1/2 c. brown sugar
1 tsp. cinnamon
1/2 c. raisins
1/2 c. chopped nuts

Dissolve yeast and sugar in warm milk; add 1 cup of flour and beat well until smooth. Add melted shortening, beaten egg, remaining flour, and salt. Beat until smooth. Cover and let rise until double in bulk in warm place.

Punch down; roll 1/2-inch thick on lightly floured board to oblong 9x18 inches. Spread with filling and roll like jelly roll. Shape into circle on greased cookie sheet. Seal ends and cut through roll with scissors at 1 1/2-inch intervals. Cover and let rise until double in bulk. Bake at 375 degrees for 25-30 minutes. Decorate with icing if desired.