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Mrs. O'Brien's Coffeecake

4 cups all-purpose flour
1 cup vegetable shortening
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
3 large eggs
1 1/2 cups milk
1/2 teaspoon salt
3 tablespoons granulated sugar
1 1/2 cups graham cracker crumbs
1 cup chopped nuts
1 cup raisins
2 cups firmly packed brown sugar
3/4 cup butter

1. In a bowl combine flour and shortening; mix in yeast, set aside.
2. In a medium bowl beat eggs, warm milk, salt and sugar with an electric mixer for 30 seconds. Stir in the flour mixture. Place mixture in a bowl and let rise for 4 hours.
3. While dough is rising, prepare filling. Mix graham cracker crumbs, chopped nuts, raisins and brown sugar. Stir till thoroughly combined.
4. Divide dough in half; roll into a rectangle. Place on a lightly floured surface. Spread with filling. Dot with 1/2 cup butter. Roll and seal seams. Brush with 1/4 cup melted butter. Cover and let rise for about 2 hours.
5. Place rolls in two greased 9-inch round baking pans.
6. Bake at 350°F (175°C) for 30 minutes. Frost, if desired, while warm.

Makes 24 servings.