City School Sweet Rolls

4 cakes yeast
2 c. lukewarm milk
1/2 c. sugar
2 tsp. salt
1/2 c. shortening
1 egg
1 c. cake flour
5 c. bread flour
3/4 tsp. ground nutmeg
1/4 c. melted butter

Cake Crumb Filling:
1 c. plain cake crumbs
1/2 c. brown sugar, packed
1 Tbsp. ground cinnamon

Dissolve yeast in lukewarm milk. Combine sugar, salt, shortening and egg in mixing bowl and mix 1 minute at low speed. Add milk mixture and mix 1 minute. Add flours and nutmeg and mix only enough for flour to be well incorporated, no more than 5 minutes. Roll out to rectangle shape. Brush with butter and sprinkle with crumb filling. Roll up jellyroll fashion. Slice into 1 1/2-inch thick slices. Place on greased baking sheet, cut side down and pat out fairly flat. Let rise until double. Bake at 400 degrees for 15 minutes. When partially cool, glaze with 2 cups powdered sugar, mixed with 1/4 cup hot water and 1 teaspoon vanilla.

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