1 pkg. dry yeast
1/4 c. warm water
1/2 c. milk, scalded
1/3 c. sugar
1/3 c. shortening
1 tsp. salt
3 3/4 to 4 c. flour
2 eggs, beaten
Melted butter
Cinnamon mixed with sugar
Walnuts
Candied pineapple
1/2 c. white Karo syrup

Soften yeast in water. Combine milk, sugar, shortening and salt. Cool to lukewarm. Stir in 1 cup flour. Beat. Add yeast and eggs. Add enough remaining flour to make soft dough. Mix thoroughly. Put in greased bowl, cover, let rise until doubled, about 2 hours. Punch down. Let rise.

Divide into 4 parts. Divide each part into 10 parts. Dip each small part into melted butter and roll in cinnamon mixed with sugar. Arrange 1/4 of sugared balls in very well-greased bundt pan.

Strew pineapple and walnuts among balls. Repeat process until all balls are in pan. Drizzle Karo syrup over all. Cover. Let rise in warm place for 1 hour or until doubled. Bake at 350 degrees for 35 minutes. Cool for 5 minutes. Invert pan. Remove pan.