1 pkg. dry yeast
1/4 c. warm water
5 c. all purpose flour
1/2 c. sugar
1 tsp. salt
1/4 lb. butter
1 1/2 c. milk
3 eggs, beaten
1/4 lb. melted butter
1 1/2 c. brown sugar
2 tsp. cinnamon
1 c. chopped walnuts

Dissolve yeast in warm water; set aside until bubbly. Combine dry ingredients in a mixing bowl; set aside. In a small saucepan, melt 1/4 pound butter in milk; cool. Add to flour mixture along with beaten eggs and dissolved yeast. Beat until smooth. Cover with plastic wrap and refrigerate overnight. Shape dough into 24 balls.

Roll each in melted butter, then in mixture of brown sugar, cinnamon, and nuts. Give each ball a couple of twists in the middle to elongate it. Place in a well greased 11 x 17 inch or similar baking pan with sides, arranging six twists across with the wide part of the pan and four down. Let rise 1 hour. Bake at 375 degrees for 20-25 minutes.

NOTE: These twists freeze well and are good heated in the oven at serving time.