1/2 c. warm water
3 eggs, slightly beaten
1/4 c. shortening
Pineapple, well drained
7 c. flour
1 tbsp. salt
1/4 c. sugar
Brown sugar
1 1/2 c. warm milk
2 tbsp. yeast
Cinnamon
Walnuts, chopped

Mix in a large bowl. Dissolve yeast in water. Add milk, shortening, eggs and sugar. Add salt. Mix in half of flour. Put the contents out on a floured surface. Add balance of flour and knead for 10 minutes. Place in greased bowl. Cover and let rise until double. Punch down and let rise again.

Cut into 2 pieces. Divide each into 3 pieces. Roll out each piece oblong. Butter and place brown sugar evenly. Sprinkle with cinnamon and nuts. Sprinkle pineapple over dough. Roll oblong tightly. Bond 3 rolls together. Place on greased cookie sheet. Let rise until double. Bake until brown at 350 degrees for 25 to 30 minutes. Repeat with the second ball of dough.

Optional: Frost with a thin layer of confectioners' frosting and top with chopped walnuts.