Soak yeast in ½ c. warm (not hot) water 5 minutes.
Combine milk with sugar and salt. Stir to dissolve.
Beat in shortening, eggs, yeast mixture, and 1 cup flour with rotary beater until smooth.
Add remaining flour until dough leaves sides of bowl.
Turn out onto lightly floured board.
Knead until dough becomes smooth, elastic, and no longer sticky (5 to 10 minutes).
Place in lightly greased bowl. Grease top of dough; cover with waxed paper and let rise in warm place until doubled (1-1½ hours).
Divide dough in half and roll out each portion to 12 inch circle.
Spread with butter; sprinkle with powdered sugar and nuts.
Cut into 16 pie shaped pieces. Roll up each, beginning at rounded edge. Place on greased baking sheet, point underneath. Cover with waxed paper.
Let rise until doubled (30 to 40 minutes).
Bake at 375 degrees for 12-15 minutes.
Brush with powdered sugar glaze.