4-5 c. all-purpose flour
1/2 c. granulated sugar
3/4 tsp. salt
2 pkgs. active dry yeast
1/3 c. softened butter
3/4 c. very warm water (120-130 degrees)
2 eggs
1 1/2 tbsp. melted butter
1/2 c. firmly packed light or dark brown sugar

In large electric mixer bowl, mix 1 cup flour, granulated sugar, salt, and dry yeast. Add butter. Gradually add water and beat 2 minutes at medium speed of electric mixer. Scrape bowl. 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. Knead on lightly floured board 8-10 minutes until smooth and elastic. Cover dough with a bowl and let set 5 minutes.

In small saucepan, combine 1/3 cup butter, 1/2 cup brown sugar, and 1/3 cup light corn syrup. Heat until sugar melts. Pour syrup into 18 greased (3 inch) muffin pans. Sprinkle with 3/4 cup chopped nuts or raisins. Roll out dough to make a 18 x 10 inch rectangle. Brush with melted butter. Sprinkle with 1/2 cup brown sugar. Roll up from long side to make an 18 inch roll. Pinch edge to seal. Cut into 18 (1 inch) slices. Arrange rolls, cut side down, in prepared pans. Cover; let rise in warm place until doubled in bulk, about 1 hour.

Bake in preheated oven at 375F degrees for 20-25 minutes or until done.

Makes 18 buns.