4-5 c. flour
1/2 c. sugar
3/4 tsp. salt
2 pkg. active dry yeast
1/3 c. softened butter
3/4 c. warm water
2 eggs
1 1/2 tbsp. melted butter
1/2 c. brown sugar

Mix 1 cup flour, sugar, salt, and yeast. Add butter. Gradually add water and beat 2 minutes at medium speed, 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 floured board 8-10 minutes. Place in a greased bowl. Turn to grease all sides. Cover. Let rise in a warm place until double in bulk, about 45 minutes. Punch down and turn out on floured board. Roll out to 18 x 10 rectangle. Brush with melted butter. Sprinkle with brown sugar. Roll and cut into 1 inch slices; set aside.

TOPPING:

1/3 c. butter
1/2 c. brown sugar
1/3 c. light corn syrup
3/4 c. nuts (optional)

Heat until sugar melts. Mix well. Pour into 18 inch greased 3 inch muffin tins. Sprinkle with nuts. Arrange rolls in pans. Cover and let rise in warm place until doubled in bulk, about 30 minutes. Bake at 375 degrees for 20-25 minutes.