DOUGH:

4 c. flour
1/2 c. sugar
1 tsp. salt
1 c. shortening (can use 1/2 c. butter if desired)
1 cake yeast
1 c. warm water
2 eggs, beaten
4 to 6 tbsp. melted butter

FILLING:

1 c. nuts, chopped
14 graham crackers, crushed to crumbs (7 doubles)
1/2 c. brown sugar
1/2 c. white sugar
1 tsp. cinnamon

Combine all ingredients.

For dough, mix dry ingredients with fork. Add shortening and mix as for pie crust.

Dissolve yeast in 1 cup warm water. Add yeast and water to first mixture.

Add eggs. Knead dough well. Refrigerate until cold and easy to roll out.

Divide dough into 2 equal parts and roll out to 1/2 inch thickness 12x16 inch. Spread melted butter on each half. Spread 1/2 of filling on each half. Roll up like a jelly roll.

Grease cookie sheet pans. Place dough in crescent shape on cookie sheet pans. Let rise in warm place 1 to 2 hours until double in size. Bake at 350 degrees for 20 minutes, then 300 degrees for 15 minutes more.

Frost with powdered sugar icing when cool.

Can decorate with jelly beans for Easter or colored sugars for Christmas.