1 c. scalded milk
1/2 c. sugar
1/2 c. oil
1 tsp. salt
2 eggs
4 1/2 c. flour
2 pkgs. yeast

TOPPING:

1/2 lb. butter
2 c. sugar
1 c. chopped nuts
2 tsp. cinnamon

Mix milk, sugar, oil and salt. Add yeast, eggs and flour. Put on floured board and knead well. Let rise double in size. Punch down and let rise to half in size.

While waiting, make topping. Melt butter, set aside. Mix sugar, cinnamon and nuts.

Roll dough, pinch off to little balls. Dip in butter then in sugar mixture. Place in well greased angel food pan. Let rise again. Bake 45 to 50 minutes. Leave in pan 1/2 hour before removing.