1 pkg. active dry yeast
2 tbsp. warm water
1/4 c. boiling hot milk
1/2 c. granulated sugar
3 tbsp. shortening
1/2 tsp. salt
1 lg. egg
2 c. sifted all-purpose flour
1/2 tsp. grated lemon peel
1/2 tsp. ground ginger
1 tbsp. melted butter
1/2 c. chopped walnuts
1/4 tsp. cinnamon
1/4 c. butter
1/2 c. brown sugar, packed
2 tbsp. dark corn syrup
1 tbsp. water

Sprinkle yeast over warm water and let stand 5 minutes to soften. Meanwhile, stir hot milk, 1/4 cup sugar, shortening and salt together. When lukewarm, add egg, 1 1/2 cups flour, lemon peel and add yeast mixture. Beat with mixer at medium speed for 2 minutes. Stir in remaining flour to make moderately soft dough. Knead a few seconds to smooth and round up dough. Cover and let rise in a warm place until double in size, about 1 to 1 1/2 hours.

While this is rising, take the last 4 ingredients to prepare the pan coat. Melt the butter, add corn syrup and water and brown sugar. Simmer until the sugar is dissolved. Pour into 9" layer pan and sprinkle with 1/2 cup large walnut pieces.

When dough has risen, turn out on floured board, roll out to an 8"x10" rectangle. Spread 1/4 cup sugar, butter, sprinkle with 1/2 cup walnuts mixed with the cinnamon. Roll tightly, starting from long side of the dough. Slice into 12 pieces. Place 3 in the middle of the pan and 9 around the sides.

Bake at 375 degrees about 25 minutes until browned and baked through. Loosen edge, invert on serving plate. Serve warm.