Soak yeast in warm water for 5 minutes. Pour lukewarm milk over sugar and salt in bowl. Beat in shortening, eggs and softened yeast. Beat in 1 cup flour. Add remaining flour to make a soft dough. When dough leaves sides of bowl, turn out onto lightly floured board. Knead until dough becomes smooth and elastic. <BR><BR>Place in lightly greased bowl. Grease top of dough and cover with waxed paper. Allow to rise in warm place (80 - 85 degrees) until doubled in bulk (1 - 1 1/2 hours).<BR><BR>Divide dough into two portions. Roll each into a 7 X 16 inch oblong. Spread with soft butter, sprinkle with sugar, cinnamon and nuts.<BR><BR>Roll up as for cinnamon rolls. Start with long side, seal edges, place sealed edge down in circle on greased baking sheet. Seal edges together. Cut 2/3 of way into ring at 1 inch intervals.<BR><BR>Let rise until doubled (35 - 40 minutes). Bake at 375 degrees F. for 20 - 25 minutes. Frost.<br><br><br><br>