2 pkg. dry yeast
1/2 c. warm water
1/2 c. warm milk, scalded then cooled
1/2 c. sugar
1 tsp. salt
2 eggs
1/2 c. shortening or butter, softened
4 1/2 to 5 c. flour

Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, shortening, and 2 1/2 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured table, kneading until smooth and elastic, about 5 minutes.

Place in grease bowl, turn grease side down. Cover. Let rise in warm place until dough doubles, about 1 1/2 hours. Punch down dough. Break off pieces and roll into balls about the size of walnuts. Dip in melted butter. Roll in sugar and cinnamon mixture. Place side by side in greased angel food cake pan or bundt pan. Sprinkle each layer with chopped pecans or walnuts. Let rise until it doubles in size. Bake at 375 degrees for 20-25 minutes.