2 pkg. active dry yeast
1/2 c. warm water
1/2 c. lukewarm milk, scalded then cooled
1/2 c. granulated sugar
1 tsp. salt
2 eggs
1/2 c. shortening, melted then cooled
4 1/2 to 5 c. all purpose flour

Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, shortening, and 3 cups of flour. Beat until smooth. Mix in enough of the remaining flour to make the dough easy to handle.

Turn dough onto lightly floured board and knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover and let rise in a warm place until double, about 1 1/2 hours. (Dough is ready if indentation remains when touched.)

Punch down dough and shape into 1 1/2 inch balls. Mix sugar, cinnamon, and nuts in a small bowl. Dip balls in melted butter, then roll in mixture: 1 tsp. cinnamon 1/2 c. finely chopped nuts 1/2 c. butter, melted

Place a single layer of balls with sides just touching in a well greased tube pan. (If pan has removable bottom, line with aluminum foil.) Finish making balls and placing them in pan. Let raise 45 minutes. Heat oven to 375 degrees. Bake 35-40 minutes.