1 c. Crisco
1/2 c. sugar
1 c. boiling water
2 yeast cakes in cup of lukewarm water, 15 minutes
2 eggs, beaten
1 tsp. salt
6 c. flour

Add boiling water to Crisco and sugar. Stir until dissolved. Cool. Add yeast liquid and beaten eggs. Add 6 cups flour (or more if dough is sticky). Mix and knead. Dough can be used immediately or stored in refrigerator until needed.

Then take round cake pan. Line with butter. Sprinkle with brown sugar lightly. Stream blue label Karo syrup over sugar and butter; enough to cover lightly. Sprinkle chopped nuts.

Then take lump of dough, roll with pin. Melt 1/2 stick butter. Spread with melted butter. Sprinkle with granulated sugar and cinnamon. Roll and slice. Place in pan and let rise until double in size. Bake at 400 degrees for 25 minutes. Turn upside down immediately when taken from oven. Makes 5 pans of rolls.