2 c. scalded milk
1/2 c. lukewarm water
2 pkgs. yeast
1 c. sugar
2 beaten eggs
1/2 c. chopped nuts
1/2 c. raisins
1 c. mashed potatoes or soak 1/2 c. instant flakes - fill c. with boiling water
7 c. flour
1/2 c. shortening
1 tsp. salt

Add yeast to water. Add shortening to milk. Add salt and sugar then the potatoes and eggs. Mix with electric mixer. Add yeast mixture. Add 3 cups flour and beat the rest of the flour gradually. Do not knead.

Stir in the raisins and nuts (these can be put on top of the dough after it is rolled out also). Cover and refrigerate for 2 to 3 hours. When doubled, punch down and divide into 2 portions. Roll each out, spread with melted butter and sprinkle cinnamon and sugar.

Roll up and cut into 1 inch slices. Place on buttered sheet. Let rise until doubled in size (about 1 hour). Bake at 350 degrees for 30 minutes. Cool slightly and brush with a glaze. Cinnamon Mixture: 1 teaspoon cinnamon to 1/3 cup sugar. Makes 2 dozen.