1 pkg. active dry yeast
3/4 c. warm water (105 to 115 degrees)
1/2 c. sugar
1 tsp. salt
3 eggs
1 egg yolk
1/2 c. butter, softened
3 1/2 c. all-purpose flour (plain)
3/4 c. coarsely chopped nuts
3/4 c. raisins
Browned Butter Glaze (below)

Dissolve yeast in warm water in large mixer bowl. Add sugar, salt, eggs, egg yolk, butter and 2 cups of the flour. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 10 minutes on medium speed, scraping bowl occasionally. Stir in remaining flour, the nuts and raisins. Cover dough and let rise in warm place until double, about 1 hour. Stir down by beating 25 strokes. Cover tightly and refrigerate up to 48 hours. (When you want warm buns, bake as many as you need.)

One hour and 30 minutes before serving, stir down dough. Drop dough by scant 1/4 cupfuls 3 inches apart onto greased baking sheet. Cover and let rise in warm place until double, about 40 minutes. Heat oven to 375 degrees. Bake until golden brown, 15 to 20 minutes. Spread with Browned Butter Glaze while warm. 24 to 30 buns.

BROWNED BUTTER GLAZE:

Heat 1/4 cup butter over medium heat until melted and golden brown; cool slightly. Add 1 1/2 cups powdered sugar, 1 teaspoon vanilla and 1 to 2 tablespoons water; stir until smooth.