1 envelope active dry yeast
2 tbsp. warm water
1/4 c. boiling hot milk
1/2 c. granulated sugar
3 tbsp. shortening
1/2 tsp. salt
1 lg. egg
2 c. sifted all-purpose flour
1 tsp. grated lemon peel
1/4 tsp. ground ginger
1/2 c. chopped walnuts
1/4 tsp. cinnamon
1 tbsp. melted butter

Sprinkle yeast over warm water; let stand 5 minutes to soften.

Meanwhile, stir hot milk, 1/4 cup sugar, shortening and salt together. When lukewarm, add egg, 1 1/2 cup flour, lemon peel, ginger and yeast. Beat with mixer at medium speed 2 minutes. Stir in remaining 1/2 cup flour to make moderately soft dough. Knead a few seconds to smooth out and round up dough. Cover; let rise in warm place until doubled, 1 to 1 1/2 hours.

Prepare walnut pan coat. When dough has risen, turn out onto floured board; roll out to an 8x12 inch rectangle. Spread with butter; sprinkle with 1/2 cup walnuts and remaining 1/4 cup sugar, mixed with cinnamon. Roll tightly, starting from long side of dough. Cut in 1 inch slices.

Arrange cut-side down in prepared pan, placing 3 rolls in center, 9 around edges. Let rise until doubled, 40 to 50 minutes. Bake at 375 degrees about 25 minutes, until browned and baked through. Loosen edges; invert over plate. Let pan rest on rolls 1 minute so syrup drains. Serve warm. Makes 12 rolls.

WALNUT PAN COAT:

Melt 1/4 cup butter in small saucepan. Add 1/2 cup brown sugar, packed, 2 tablespoons dark corn syrup and 1 tablespoon water. Stir over moderate heat until mixture reaches simmering, and sugar dissolves. Turn into 9-inch layer cake pan. Sprinkle with 1/2 cup large pieces of walnuts.