2 1/2 c. all purpose flour
1 1/4 c. sugar, divided
1/2 c. shortening
1/2 tsp. salt
1/2 tsp. baking powder
3/4 c. cold water
2 eggs
1 stick butter (1/4 lb.)
2 c. sweet milk
1 tsp. vanilla flavoring
Nutmeg
Cinnamon

Sift flour, salt, and baking powder together in mixing bowl. Add 1/2 cup shortening - blending until thoroughly mixed. Add cold water to make soft dough. Knead slightly on floured board. Roll dough into a rectangle 20 x 15 inch and sprinkle lightly with ground nutmeg and cinnamon. Cut dough into four equal strips lengthwise, then cut in half, making 8 strips. Divide the butter equally into center of each strip of dough. Add one tablespoon of sugar in center of each strip with the butter. Lightly oil a 9 x 13 x 12 inch pan; fold each side of dough over center. Be careful not to spill sugar. Place rolls crosswise in pan with folded side down. Press ends of rolls together to prevent syrup from running out.

CUSTARD:

Beat eggs, and 3/4 cup sugar, 1 teaspoon vanilla; mix well. Pour over browned rolls. Return to oven for about 10 minutes or until custard is set. Serve hot or cold.