1 cup milk
3/4 cup sugar, divided
1 package yeast
1/4 cup warm water
1/4 teaspoon nutmeg
4 1/2 cups flour, divided
1/4 cup shortening
1 cup mashed potatoes
1/2 teaspoon salt
2 eggs, beaten
Scald milk in saucepan. Stir in 1/4 cup sugar; set aside to cool to lukewarm.
Sprinkle yeast into warm water, which has been placed in large bowl; stir until dissolved. Stir in cooled milk mixture and nutmeg. Beat in 2 cups flour until mixture is smooth. Cover with a clean cloth and let rise in a warm place.
In medium bowl, cream shortening and remaining sugar. Blend in mashed potatoes. Stir in salt and eggs. Blend mixture into yeast mixture. Mix in remaining flour. Place dough in a greased bowl. Cover and let rise until doubled in size.
Roll dough out into 1/4-inch-thick rectangle, 15 inches wide by any length. Brush dough with butter, then sprinkle with cinnamon-sugar mixture. Roll up jellyroll-style, pressing edges firmly. Cut into 1-inch-thick slices.
Melt a little butter in a 9-by-13-inch baking pan. Sprinkle in a little brown sugar and a generous amount of nuts. Place sliced rolls close together in pan. Let rise until doubled in size.
Bake at 350°F for about 25 minutes. Invert pan on a cooling rack so nut topping will be on top. Serve warm or cooled.