2 c. flour
1 1/2 tbsp. sugar
1/2 tsp. salt
1/2 c. butter
1 pkg. dry yeast
1/4 c. warm water
1/2 c. milk, scalded and cooled
1 egg yolk

2 tbsp. soft butter
1 1/2 to 2 1/2 c. sugar
Melted butter
3 1/2 tsp. cinnamon
Chopped nuts

Mix flour, 1 1/2 tablespoons sugar and salt; cut in butter as for pastry. Soften yeast in water. Combine milk, egg yolk and softened yeast; add to flour mixture and mix well. Chill, covered, until firm enough to handle, at least 2 hours.

Turn dough on a lightly floured board, punch down, cover with a cloth and allow to rest 10 minutes. Roll into a rectangle, 10x18 inches, and spread with soft butter.

Mix 1/2 cup sugar and 2 teaspoons cinnamon and sprinkle evenly over dough. Roll as for jelly roll, sealing the edge; the roll should be 18 inches long. Cut into 1-inch slices.

Mix remaining sugar and cinnamon on a large square of waxed paper or aluminum foil. Place slices, one at a time, on sugar mixture; roll into 5-inch rounds. Sprinkle nuts on top and press gently. Then place on ungreased cookie sheets, brush with melted butter and sprinkle with about 1 teaspoon sugar-cinnamon mixture.

Bake immediately in a preheated 400 degree oven about 12 minutes. Cool on wire racks. Yield: 1 1/2 dozen.