1 c. lukewarm milk
1/4 c. sugar
1/4 c. shortening
1 tsp. salt
1 cake compressed yeast or 1 pkg. dry yeast
1 egg
3 1/2 to 3 3/4 c. Gold Medal flour, sifted
1/4 c. butter, melted

CINNAMON MIXTURE:

1/2 c. sugar
2 tsp. cinnamon
3/4 c. nuts, finely chopped

Mix together lukewarm milk, sugar, shortening and salt. Into that mixture crumble yeast. Stir until yeast is dissolved. Stir in egg. Next, mix first with spoon, then with hands 3 1/2 to 3 3/4 cups sifted flour, adding it in 2 additions. Use amount necessary to make dough easy to handle.

Turn dough onto lightly floured board; let stand 10 minutes to tighten up. Then knead until smooth and elastic. Round up and place in a greased bowl. Cover with damp cloth and set at 85 degrees until double in bulk, about 2 hours. Punch down dough. Roll out 1/4 inch thick into an oblong 12 x 24 inches. Cut in half lengthwise. Brush with half of melted butter, reserve remainder for tops of rings. Sprinkle with cinnamon mix recipe (see above). Roll up tightly, beginning at wide side of each oblong. Seal by pinching edges of dough.

Place sealed side down in 2 greased 8 inch cake tins. With scissors, make cuts almost through rings at 1 inch intervals; brush cuts with melted butter. Cover with damp cloth; let rise double in bulk. Bake 30 to 35 minutes in 350 degree oven. While warm, if you wish cover with frosting.