1 1/4 c. scalded milk
1 c. shortening (part or all butter)
1 c. sugar
1 tsp. salt
2 compressed yeast cakes
1/4 c. lukewarm water
6 to 7 c. all-purpose flour

Combine scalded milk, shortening, sugar, and salt; cool to lukewarm. Soften yeast cakes in lukewarm water, stir and combine with cooled milk mixture; add about half the flour and then add the beaten eggs; beat well. Add enough of the remaining flour to make a soft dough; mix thoroughly. Turn out onto a lightly floured board and knead for 10 minutes or until smooth and satiny. Place dough in a warm greased bowl; brush surface very lightly with melted shortening. Cover and let rise in a warm place about 2 hours, or until double in bulk. Turn onto board and shape into balls the size of golf balls. Roll each in melted butter, then in mixture of brown sugar and cinnamon. Add nuts (optional). Place in greased tube pan (NOT TOUCHING). Let double about 1 hour. Bake in moderate oven 350 degrees for 35 to 40 minutes. Let cool in pan 15 to 20 minutes. Invert on rack. Remove pan.

Makes 2 rolls or 1 roll and 1 Swedish tea ring or pinwheels, etc.