3/4 c. milk
1/4 c. sugar
1 tsp. salt
1/4 c. butter
1/2 c. warm water
2 pkgs. yeast
2 eggs
4 c. unsifted flour
1 c. sugar
1 c. chopped nuts
2 tsp. cinnamon
Melted butter

Scald milk, stir in 1/4 cup sugar, salt and 1/4 cup butter. Cool to lukewarm. Measure warm water into large bowl. Sprinkle in yeast. Stir until dissolved. Add lukewarm milk mixture, eggs and 2 cups flour. Beat until smooth. Stir in remaining 2 cups flour. Mix until well blended. Cover, let rise in warm place free from draft until double in bulk, about 30 minutes. Combine 1 cup sugar, nuts and cinnamon. Punch down dough and form 1 1/2 inch balls. Dip balls in melted shortening and then in sugar mixture. Arrange balls in 2 layers in an angel food cake pan. Cover, let rise until double in bulk. Bake at 375 degrees about 25 minutes.