3/4 c. milk, scalded
1/4 c. sugar
1 tsp. salt
1/4 c. butter, softened
2 pkg. active dry yeast
1/2 c. warm water
1 egg
3 1/4 c. flour

TOPPING:

3/4 c. butter
1 c. firmly packed brown sugar
2 tbsp. sugar
1 tsp. cinnamon
1 tbsp. light corn syrup
1 tbsp. hot water
3/4 c. chopped nuts

Heat oven to 375 degrees. Makes 24-30 stickie buns.

In large mixing bowl, combine milk, sugar, salt, and butter; stir until butter is melted. Dissolve yeast in warm water. Add yeast and egg to milk mixture. Add 2 cups flour; beat vigorously until smooth. Gradually blend in remaining flour to form a stiff batter. Cover; let rise in warm place until light and doubled in size, about 30 minutes.

While dough in rising, prepare topping. Spoon topping by scant tablespoons into large, well greased muffin cups, spreading slightly. Stir down yeast batter. Drop by scant tablespoons into prepared muffin cups, if desired, gently cut completely through with greased knife or kitchen scissors to marble slightly. Cover; let rise in warm place until light and doubled in size, about 30 minutes. (Place pans on foil cookie sheets to guard against spill-overs in oven.) Bake for 12-15 minutes until golden brown. Let cool 1 minute; then invert onto wire rack covered with waxed paper.

TOPPING: Combine all ingredients in saucepan. Heat over low heat, stirring until combined.

TIPS: If you do not have enough muffin pans to bake all at once, let remaining yeast batter rise while first batch bakes. Stir down again before baking second batch. (I use a greased 9 x 13 cake pan and follow the directions for the muffin tins.)

Reheat, wrapped in foil, at 325 degrees for about 20 minutes.

For use with Pillsbury Self-Rising flour, omit salt.