6 c. flour
1 1/2 tsp. baking soda
1 1/2 tsp. salt
3/4 c. shortening

DOUGH:

2 1/2 c. basic mixture
1 tbsp. sugar
3/4 c. buttermilk or sour milk

NUT MIXTURE:

2 tbsp. melted butter
1/2 c. brown sugar
1/4 c. nutmegs, chopped
1/2 tsp. cinnamon

ICING:

Milk, powdered
Sugar
Almond extract

For basic mixture, cut shortening into dry ingredients until it is as fine as cornmeal. Store in tightly covered dish in refrigerator; use as needed.

For rolls, mix in basic mixture with sugar; add buttermilk. Turn on slightly floured board and knead lightly. Roll dough 1/4 inch thick. Brush with melted butter. Spread with nut mixture. Cut in 2 equal pieces; put one half on top of the other (nut mixture sides up).

Cut 3/4 inch wide strips. Press edges together to make circular shapes. Bake in shallow pan at 475 degrees for 10 minutes. While hot, glaze with icing.