6 c. flour (more may be needed)
1/2 lb. raisins
1 1/2 tbsp. salt
2 1/2 c. sugar
12 eggs, well beaten
1 lg. cake yeast
4 c. (1 qt.) warm milk
2 c. cold water
3/4 lb. butter
1/2 lb. (2 c.) Crisco

Mix in a 12 to 14 quart container. Put the flour, sugar, salt, and raisins in kettle and mix well. Heat milk to boiling point. Add butter and Crisco and simmer until melted. Add cold water. Add small amount flour mixture to the milk mixture. Be sure the milk is warm, not hot, then crumble yeast into the milk. gradually add flour mixture and eggs while beating by hand until like cake batter. Then mix with electric mixer (medium low speed). Cover and place in warm place. Let rise one hour or to double bulk. Then knead and let stand another 1 1/2 hour. Then roll like pie dough on lightly floured board into approximately 9 x 15 inch rectangle about 1/4 inch thick. Spread with nut filling. Start at wide side and roll like jelly roll, stretching slightly while rolling.

Moisten edge and pinch it to roll to seal. Put in greased pans. Let rise in warm place until double. Bake at 350 degrees about 30 to 35 minutes or until golden brown. Grease tops with butter when removed from oven. Cool on cake rack. These rolls freeze well.

NUT FILLING FOR NUT ROLLS:

4 lbs. walnuts
6 egg whites, slightly beaten
1 c. sugar
3/4 to 1 lb. raisins
Milk

Grind nuts and raisins together. Add beaten eggs and sugar. Mix well. Add milk to mixture to make a smooth easily spread mixture. Use as filling for nut rolls.

NOTE: If any dough is left; make a loaf or two of sweet bread. Form into loaves and place in greased bread pan. Let rise 1 1/2 hours. Bake at 350 degrees for 1 1/2 hours. Grease top of bread when removed from oven. Cool on rack.