1 c. boiling potato water or milk (scalded)
1/2 c. sugar
1/2 c. butter or Crisco
1/2 tsp. salt
2 tbsp. warm water
1/2 tsp. sugar
1 pkg. yeast
2 beaten eggs
4 c. sifted flour

Mix boiling potato water, sugar, butter and salt together and cool to lukewarm.

Soften yeast in warm water and sugar and add to first mixture. Add the beaten eggs and then stir in the flour (2 cups) and beat thoroughly. Add the remaining 2 cups flour - stir in, but do not knead.

Place this in the refrigerator with a cover over the top until wanted. This can be kept for a week and portions of dough used as wanted.

When wanted roll dough out on floured board to 1/2 inch thick. Spread with butter, sprinkle with sugar, cinnamon and chopped nuts. Roll and cut into slices 1/2 to 3/8 inch thick.

Place these cut side down in a baking pan in which 2 tablespoons of butter, 1/2 cup of brown sugar, 1 tablespoon of water and 1 tablespoon light Karo syrup have been blended and slightly cooked, with chopped nuts added. Set in a warm place to rise until double in size. Bake in a 375 degree oven for 20-25 minutes.