|Shortening||1⁄3 Cup (5.33 tbs)|
|Mashed potatoes||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Flour||4 Cup (64 tbs)|
|Melted margarine||1 Tablespoon|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Soften yeast in 1/4 cup lukewarm water.
Combine shortening, 1 /2 cup sugar, mashed potatoes, salt and milk.
Blend well; cool to lukewarm.
Stir in egg, 1 teaspoon grated lemon rind, lemon juice and yeast.
Add enough flour to form easily handled dough.
Let rise for about 1 hour.
Roll out to 16 x 12-inch rectangle; brush with margarine.
Combine 3/4 cup sugar, pecans and 2 teaspoons grated lemon rind.
Sprinkle on dough.
Roll up as for jelly roll; cut into 16 slices.
Place on baking sheet.
Let rise for 30 to 45 minutes.
Bake at 375 degrees for 30 to 45 minutes.