1 1/4 c. warm water
2 pkgs. yeast
1 tsp. salt
3 to 3 1/2 c. flour
1/2 c. whole bran cereal or wheat germ
1/4 c. melted butter
1 (4 1/2 oz.) pkg. egg custard mix

Place water in a large warmed bowl. Stir in yeast. When dissolved, add whole bran or wheat germ. Stir until softened. Add butter and custard mix and salt. Stir until combined. Add part of flour and beat until smooth and shiny. Add more flour to make a stiff dough. Turn onto floured board and knead until smooth. Let rise until double in bulk.

In a small bowl, mix 1/4 cup brown sugar (packed) and 2 teaspoons cinnamon. Roll out dough to 12 x 18 inches. Roll up, pinch edge and cut into 1 inch slices. In a 9 x 13 inch pan put 4 tablespoons butter, 2/3 cup brown sugar (packed) and 1/2 cup dark Karo syrup. Melt over low heat or in oven until bubbly. Remove from heat and sprinkle with pecans or walnuts. Cool. Do this while dough is rising.

Then put slices on cooled mixture. Cover and let rise until double. Bake at 350 to 375 degrees for 30 to 40 minutes. Turn out at once. Very hot!