1 pkg. dry yeast
1/4 c. warm water
1 c. milk, scalded
1/2 c. sugar
1/3 c. butter
1 tsp. salt
1 egg, beaten
3 3/4 c. flour
1 1/4 c. rolled oats
1/2 c. chopped pecans
3/4 c. sugar
1 1/2 tsp. cinnamon
1/4 c. butter, melted

Sprinkle yeast on warm water. Pour scalded milk over 1/2 cup sugar, butter and salt; stir occasionally until butter melts. Cool to lukewarm. Beat in softened yeast, egg and 2 cups flour until batter is smooth. Add oats and remaining flour. Beat thoroughly.

Place in greased bowl; cover; let rise in warm place until double in size. Punch down and let rest 10 minutes. Place 1/3 of nuts in the bottom of 8 inch ring mold. Repeat with 2nd ring mold.

Combine sugar and cinnamon. Pinch off small pieces of dough; shape to form 1 1/2 inch balls. Roll in melted butter then cinnamon/sugar. Arrange in ring molds. Sprinkle with remaining cinnamon/sugar and remaining 1/3 nuts. Cover and let rise until nearly double. Bake in 350 F. oven for 20-25 minutes. Loosen rings and invert immediately onto serving plates.