5 1/2-6 1/2 c. flour
3/4 c. sugar
1 tsp. salt
3 pkg. active dry yeast
1/2 c. softened butter
1 c. very warm tap water
3 eggs, room temperature

Prepare pans. Set aside until ready to use. In a large bowl, thoroughly mix 1 1/4 cups flour, sugar, salt and undissolved yeast. Add butter. Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/4 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8-10 minutes.

Divide dough in half. Roll 1/2 to a 14 x 9 inch rectangle. Brush with melted butter; sprinkle with 1/4 cup dark brown sugar. Roll up from short end to form a roll, 9 inch long. Pinch seam to seal. Cut into 9 (1 inch) slices. Arrange cut side up in a pan. Cover pan tightly with plastic wrap, then with aluminum foil; place in freezer. Repeat process with remaining dough. Keep frozen up to 4 weeks. Remove from freezer when ready.

Let stand covered with plastic at room temperature to thaw, about 3 hours. Let rise in warm place, free from draft, until more than doubled in size, about 1 1/2 hours. (I remove frozen buns from freezer before I go to bed. They thaw and rise and are ready to pop into oven for breakfast!)

Bake at 375 degrees for 20-25 minutes or until done. Cool 10 minutes in pan. Invert onto plate to cool. Frost with confectioners' sugar glaze and sprinkle with nuts, if desired.