1 c. milk
1/4 c. butter (oleo)
1/2 c. sugar
1 tsp. salt
2 pkg. yeast
1/4 c. tepid water
2 eggs
4 1/2 c. flour
Honey for glaze

FILLING:

1/4 c. melted butter
Cinnamon to taste
1/2 c. nuts
1 c. brown sugar

Scald milk and pour over butter, sugar, and salt. Dissolve yeast in tepid water. Cool milk mixture to tepid and add yeast mixture. Add well beaten eggs. Beat in flour to make a soft dough. Turn out on floured board and knead until smooth. Form into ball and place in a greased bowl. Turn over to grease entire surface. Cover and let rise until doubled in size.

Roll or shape into two rectangular sheets 1/4 inch thick. Brush with melted butter and add filling. (Mix filling ingredients in order listed.) Roll up rectangular jelly roll fashion and shape into two rings. Place on greased cookie sheet and cut with scissors at 1 inch intervals almost through rings. Turn slices slightly. Cover and let rise again until double in size. Bake at 350 degrees for 15 minutes or until golden brown. (Careful, it's very easy to over brown bottom of the ring.) Glaze with honey while still hot. Makes two tea rings which serves 8-10.