2 pkgs. dry yeast
1/4 c. warm water
1 1/2 c. lukewarm milk
1/2 c. sugar
1 tsp nutmeg
1/4 tsp. cinnamon
2 eggs
1/3 c. shortening
4 1/2 c. flour
1/4 c. butter, melted

In large mixing bowl, dissolve yeast in warm water. Add milk, sugar, nutmeg and cinnamon, eggs, shortening and 2 cups of flour. Blend half minute on low speed with mixer, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Stir in remaining flour until smooth, scraping side of bowl. Cover with towel and set in warm place until double 50-60 minutes.

Turn dough onto well floured board. Roll around lightly to coat with flour, dough will be soft to handle. With floured covered rolling pin, gently roll dough about 1/4 inch thick. Cut out with floured cutter. Lift dough carefully and place 2 inches apart on greased baking sheet, brush dough with melted butter. Cover with towel and let rise until double, about 20 minutes. Bake at 425 degrees for 8-10 minutes or until golden brown. Brush with melted butter and shake in cinnamon sugar.