2 packets active dry yeast (or 2 cakes compressed) in 1/2 c. warm water
1/3 c. sugar
1/3 c. butter or shortening
2 tsp. salt
2/3 c. hot scalded milk in lg. mixing bowl, cool to lukewarm.
2 unbeaten eggs
4 1/2 to 5 c. Pillsbury's Best All-Purpose Flour
1 c. nuts, chopped
1 c. sugar
2 tsp. cinnamon

Soften 2 packets active dry yeast in 1/2 cup warm water. Combine 1/3 cup sugar, butter or shortening, salt and scalded milk. Stir in 2 eggs and softened yeast. Add flour gradually to form a stiff dough. Knead on floured surface until smooth and satiny, about 5 minutes. Place in greased bowl and cover. Let rise in warm place (85 degrees) until doubled, about 1 1/2 hours. Combine 1 cup nuts, 1 cup sugar and 2 teaspoons cinnamon. Divide dough in half. Roll out one portion to a 15 x 10 inch rectangle. Brush with melted butter. Sprinkle with half of cinnamon-sugar mixture. Roll as for jelly roll, starting with 15 inch side. Place on greased baking sheet. Fold half the roll on top of other half, sealing ends together. Starting at folded end, cut with scissors down center of roll to within 1 inch of other end. Turn cut halves flat on side, cut-side up, to form a heart. Repeat with remaining dough. (See following suggestions for other shaping variations.)

Let rise in warm place until light, about 45 minutes. Bake at 350 degrees for 25 to 30 minutes.

For use with Pillsbury's Best Self-Rising Flour, omit salt.