(This takes a lot of time to prepare and it disappears in 30 seconds.)

INGREDIENTS FOR SWEET ROLL DOUGH:

2 pkgs. active dry yeast
1/2 c. warm water (105 to 115 degrees)
1/2 c. lukewarm 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 (not self-rising flour)

INGREDIENTS FOR FINAL STEPS OF COFFEE CAKE:

1/2 c. butter, melted
3/4 c. sugar
1 tsp. cinnamon
1/2 c. finely chopped nuts

FOR DOUGH: Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, shortening and 2 1/2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. (At this point, dough can be refrigerated 3 to 4 days in the event you want to make this ahead of time.) Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if impression remains when touched.) Punch down dough.

FOR COFFEE CAKE; Shape 1 1/2 inch pieces of dough into balls. Dip into butter, then into mixture of sugar, cinnamon and nuts. Place a single layer of balls in well-greased 10-inch tube pan so they must touch. (If pan has removable bottom, line with aluminum foil.) Top with another layer of balls. Let rise until double. Bake 35 to 40 minutes in 375 degree oven.