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2 pkgs. dry yeast
1/4 c. warm water
1 c. milk, scalded
1/2 c. shortening
1/2 c. sugar
1 1/2 tsp. salt
2 eggs, well beaten
4 1/2 to 4 3/4 c. flour, measure, sift twice


1/2 c. melted butter
3/4 c. sugar
1 tbsp. cinnamon, stirred in sugar
1/2 c. finely chopped nuts

Crumble yeast into warm water. Scald milk; after scalding remove from heat and add 1/2 cup sugar, shortening and salt, stirring until dissolved. Cool mixture until lukewarm.

Add beaten eggs and dissolved yeast. Sift 1/2 of flour into mixture with wooden spoon. Knead and continue to add flour. Sift some of flour onto board and knead in rest of flour.

Place dough in bowl; cover and let rise about 2 hours until double in bulk. Knead 2 or 3 times, then cover and let rise until double in bulk, about 45 minutes.

Cut dough into pieces the size of walnuts. Roll into balls. Roll balls in warm butter, sugar-cinnamon, and nuts. Place in angel food cake pan so they barely touch. Cover and let rise for 45 minutes to 1 hour. Bake 1 hour at 350 degrees. Set out and let cool for a few minutes before turning over onto serving dish.

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