3/4 c. firmly packed brown sugar
1/2 c. light corn syrup
1/4 c. butter (1/2 stick)
1/2 c. walnuts or pecan halves
1/2 recipe Sweet Yeast Dough
2 tbsp. butter, softened
1/3 c. granulated sugar
1/2 tsp. ground cinnamon
1/2 c. raisins

Combine brown sugar, corn syrup, and 1/4 cup butter in a small saucepan; simmer 2 minutes. Pour into 9 x 9 x 2 inch baking pan. Sprinkle with nuts.

Roll out sweet yeast dough (see recipe below) to a 15 x 8 rectangle on lightly floured pastry board. Spread with the softened butter.

Combine granulated sugar, raisins, and cinnamon; sprinkle over dough. Roll up, jelly roll fashion, beginning with the long side. Pinch to seal seam. Cut into 12 equal slices. Place cut side down in prepared pan. cover, let rise until double in bulk.

Bake at 375 degrees for 25 minutes or until golden brown. Turn upside down on plate. Leave pan in place 5 minutes on plate. Leave pan in place 5 minutes to allow topping to run over buns. Enjoy!

SWEET YEAST DOUGH:

1/2 c. milk
1/2 c. sugar
1 tsp. salt
2/3 c. vegetable shortening or oil
1/2 c. very warm water
2 env. active dry yeast
4 eggs, beaten
4 1/2 c. sifted all purpose flour

Combine milk, sugar, salt, and shortening in saucepan. Heat to lukewarm. Sprinkle yeast into very warm water in large bowl (very warm water should feel comfortable warm when dropped on wrist). Add milk mixture, eggs, and 2 cups of the flour and beat until smooth. Add just enough of remaining flour to make soft dough.

Turn out onto lightly floured pastry board; knead until smooth and elastic, about 5 minutes using only as much flour as needed to keep the dough from sticking..

Place dough into large greased bowl, turn over to bring greased side up. Cover and let rise in a warm place until double in bulk. Punch dough down; knead a few times; let rest 5 minutes. Shape with hands into balls to make any size roll desired. Place on greased pan and let rise until double in bulk. Bake at 375 degrees for 25 minutes or until golden brown. Butter top with pastry brush.