OVEN 180ºC In large mixing bowl combine 2.5 cups of the flour and the yeast. Heat milk, half cup sugar, shortening, and 1 teaspoon salt just till warm (115-120F), stirring constantly till shortening almost melts. Add to dry mixture; add eggs.

Beat at low speed of electric mixer for half minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a soft dough. Knead on a lightly floured surface till smooth and elastic, 8 to 10 minutes. Shape in ball. Place in greased bowl; turn once. Cover; let rise in warm place till double, 1 to 1.25 hours.

Grease a 25 cm tube pan. Shape dough into 28 balls. Roll each in melted butter, then in mixture of 0.75 cup sugar and cinnamon. Arrange in pan; sprinkle with any remaining sugar mixture. If nuts are used, scatter among the balls as pan is filled. Let rise till double, about 1 hour.

Bake at 180ºC for 35 to 40 minutes. Cool in pan 15 to 20 minutes. Invert on rack; remove pan.