Scald the milk and cool until tepid.
Add the yeast dissolved in one-fourth cup warm water and beat in two cups of the flour.
Cover, set in a warm place and when light and spongy (about two hours) add the eggs well beaten, the sugar, salt, corn oil and flour to knead.
Return to the bowl, cover and let rise until double in bulk.
Stir down and put in a medium-sized dripping pan oiled with corn oil.
Cover and let rise again.
Brush with corn oil and sprinkle with the sugar, cinnamon and nut meats, mixed.
Bake from thirty to thirty-five minutes in a moderate oven 350 to 375 degrees F.
Cinnamon Nut Rolls Prepare the mixture for Nut Coffee Cake.
After it has raised the second time, turn onto a moulding board dredged with flour and cut in halves.
Roll one-half without kneading, into an oblong shape about one-third of an inch thick.
Brush with corn oil, then with corn syrup, dust with chopped nut meats, any kind, then with cinnamon.
Roll like jelly roll and cut in slices an inch thick.
Place cut side down in bread pans oiled with corn oil, allowing the rolls to almost touch.
Let rise until double in size and bake from 35 to 40 minutes in a moderate oven, 350 degrees Fahrenheit.
When partly cool, turn out.
Boil one cup corn syrup with one-fourth teaspoon cinnamon and one-eighth teaspoon soda until it threads, and pour over the rolls.
Let them stand until cool before serving.
