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This recipe is used to serve banquets at K-State. You can mix the bread in a bread maker and then raise it in a separate bowl.
Dissolve yeast in warm water. Add milk, sugar, shortening and salt. Mix together. Add 2 c. flour and beat thoroughly for several minutes. Add enough more flour to form a soft dough. Knead until smooth and elastic. Return to mixing bowl. Cover with plastic or place bowl in a large plastic bag. Allow to rise until doubled or about 45 minutes. Punch dough down to remove all air. Divide into 18 equal pieces. Make a ball and dip each piece in melted margarine and roll in cinnamon-sugar-nut mixture (see below). Place in prepared large angel food or bundt pan. Cover. Let rise about 30 min. or till doubled. Bake in a pre-heated 350 F. oven 30-40 minutes. Cool 20 minutes. Remove from pan and place with top side, upright. Cool on wire rack. Place whole maraschino cherries on top in the space between rolls for garnish.
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Preparation of pan and rolls- Melt 1/2 c. margarine. Mix together on sheet of wax paper 3/4 c. sugar, 1/2 t. cinnamon, 1/2 c. finely chopped nuts. Coat angel food pan or bundt pan well with melted margarine and sugar-nut mixture. Extra sugar or margarine may be sprinkled on top of crown before baking.
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