3/4 c. milk
1/3 c. butter
1/4 c. sugar
1 tsp. salt
2 pkgs. dry yeast
1/2 c. warm water
2 eggs
5 1/2 c. flour
2 tbsp. soft butter
2/3 c. sugar mixed with 1 1/2 tsp. cinnamon

TOPPING:

2/3 c. coarsely chopped pecans or walnuts

In a small saucepan, scald milk; off heat add 1/3 cup butter, the sugar and salt; stir until butter melts. Cool to lukewarm.

In a large mixing bowl, dissolve the yeast in the water; whisk in milk mixture and eggs until blended.

Add 3 cups of the flour and mix until smooth. Gradually and thoroughly mix in 2 more cups of the flour; dough will be soft.

Turn out on lightly floured surface and knead until smooth and elastic, 5 to 8 minutes, using the remaining 1/2 cup flour to keep dough from sticking.

Place dough in large greased bowl; turn to grease top; cover. Let rise in a warm place until double in bulk, 30-40 minutes.

Divide dough in half. On lightly floured surface, roll out 1/2 to a 14x10 inch rectangle; spread with 1 tablespoon of the soft butter and sprinkle with half the sugar-cinnamon mixture.

Starting at long side, roll up jelly roll fashion; punch edge to seal. Cut into 12 pieces; set aside. Do same with second half of dough.

Make up topping. Divide this syrup between two greased 13x9 inch pans. Sprinkle nuts over syrup. Place 12 slices of dough; cut sides down in each pan.

Cover and let rise in a warm place until double in bulk, 30 to 40 minutes.

Bake in a preheated 350 degree oven until golden brown 25 to 30 minutes. Immediately invert on cookie sheet or wire rack to cool. Makes 24.

TOPPING:

1/2 c. butter
1 c. sugar
1/4 c. light molasses
1 tbsp. water

Into a small saucepan, turn butter, sugar, light molasses and water. Stir over moderate heat until sugar dissolves and mixture simmers. (Topping can be made in microwave: Place all ingredients in bowl, heat on high for 2 1/2 minutes, stirring after every minute.)