1/3 c. milk
1/4 c. sugar
1/2 tsp. salt
1/4 c. butter
1/4 c. warm water
1 pkg. dry yeast
1 egg
2 1/2 c. flour

TOPPING:

butter
Dark brown sugar
1/2 c. nuts
1/2 c. raisins
1/2 tsp. cinnamon

In a small pan, heat milk until bubbles form around the edge of pan; remove from heat. Add sugar, salt, and butter; stir to melt butter. Sprinkle yeast in warm water in large bowl. Add a pinch of sugar; stir to dissolve. Add egg mixture and 2 cups flour; mix until smooth. Add remaining flour; mix until dough is smooth.

Turn dough out on a lightly floured bread board and knead until dough is smooth and blisters form. Place in a greased bowl and turn over so greased side is up. Cover with a towel; let rise in warm place until double in size, 1 1/2 to 2 hours. Roll dough into a 16 x 12 inch rectangle. Spread with soft butter; sprinkle with brown sugar, cinnamon, and raisins. Roll up long side jelly roll fashion. Cut into 12 pieces.

Prepare pan (9 x 9 x 2 inch). Grease pan generously. Cover with brown sugar, nuts, and cinnamon. Drizzle with a little Karo syrup and about 1 tablespoon water. Place buns in pan; let rise until doubled. Bake at 375 degrees for 25 to 30 minutes. Let stand 1 minute; invert on foil lined board or plate.