1 pkg. dry yeast
1/2 c. sugar
1/2 c. Wesson oil
1 c. scalded milk, cooled to lukewarm
1 tsp. salt
2 eggs, well beaten
4 1/2 c. flour
1 c. chopped nuts
4 tsp. cinnamon
1 3/4 c. sugar
1 stick butter

Mix chopped nuts, cinnamon, and 1 3/4 cups sugar together and set aside. Melt butter and set aside.

Dissolve yeast in 1/2 cup warm water; mix with lukewarm milk. Combine Wesson oil, sugar, salt, and beaten eggs. Pour yeast over this. Sift in flour, small amounts at a time; mix well. Let rise double in bulk. Push down and knead. Let rise 10 more minutes.

Make balls of dough about the size of a marble. (Make larger if you wish.) The dough will be soft. Roll these balls in melted, but cool butter. Roll in cinnamon, sugar, and nut mixture.

Grease angel food pan; place balls in layers in pan. Bake 45 minutes in a 350 degree oven. Let cake cool in pan for about 10 minutes. Remove any other cake. To serve, the balls may be removed individually with fingers.