Lemon Nut Rolls

Bake at 375° for 20-25 minutes.

Combine in mixing bowl:

• 1/3 Cup ‏Sugar
• 1/3 Cup ‏Shortening
• 1/2 Cup ‏Mashed Potatoes
• 1 tsp. ‏Salt
• 1/2 Cup ‏Hot Scalded Milk

Stir until well blended. Cool to lukewarm.

Stir in:

• 1 ‏Egg (unbeaten)
• 1 tsp. ‏Grated Lemon Rind
• 1 Tbsp. ‏Lemon Juice
• ‏Softened Yeast

Add Gradually:

3 1/2 to 4 cups sifted flour to form a stiff dough, beating well after each addition. Cover. Let rise in warm place (85° to 90°) until light and doubled in size; about 1 hour. Roll out dough on well-floured surface to a 16×12-inch rectangle. Brush with 2 Tbsp. melted butter.

Combine:

• 3/4 Cup ‏Sugar
• 1/2 Cup ‏Pecans, chopped
• 2 tsp. ‏Grated Lemon Rind

Sprinkle over dough.

Roll as for jelly roll, starting with 16-inch side. Cut or “tie off” with strong thread into 16 one-inch slices. (To tie off slide, place thread under roll and pull ends around, crossing as to tie.) Place cut-side down in two well-greased 8 or 9-inch round layer pans. Cover. Let rise in warm place until light and doubled in size, 30 to 40 minutes. Bake at 375° 20 to 25 minutes. Remove from pans immediately. Drizzle with Glaze while warm.

Lemon Glaze

• 1/2 Cup ‏Sifted Powdered Sugar
• 1 tsp. ‏Grated Lemon Rind
• 1/2 tsp. ‏Lemon Juice
• 1 Tbsp. ‏Cream

Blend together. Beat until smooth.