6 1/2 c. all-purpose flour
6 tbsp. sugar
1 1/2 tsp. salt
2 pkgs. active dry yeast
1 c. milk
3/4 c. water
1/3 c. butter
3 eggs, at room temperature
1 c. sugar
1 c. walnuts or pecans, finely chopped
2 tsp. cinnamon
1/2 c. butter, melted

In bowl, mix 2 cups flour, 6 tablespoons sugar, salt and yeast. Heat milk, water and 1/3 cup butter to 120 to 130 degrees. butter need not melt. Add to dry ingredients; beat 2 minutes at medium speed. Add eggs and 1/2 cup flour. Beat at high speed 2 minutes. Stir in enough remaining flour to make stiff dough. Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour. Combine 1 cup sugar, nuts and cinnamon. Punch dough down. Divide in half; roll each to 14 x 8-inch rectangle. Brush with melted butter; sprinkle with nut mixture. Cut into 8 x 3 1/2-inch pieces. Place on edge in a row in 2 greased loaf pans. Cover; let rise until doubled. Bake at 375 degrees, 25 to 30 minutes. May be eaten warm or cooled and glazed.

Note: 1 package frozen yeast rolls may be substituted for yeast recipe. Layer the roll pieces alternately with the sugar-cinnamon-nut mixture and butter in an ungreased bundt pan. Let rise 2 1/2 hours. Bake 40 minutes at 350 degrees. Turn out of pan immediately. Put apart and eat while hot.