2 env. active dry yeast
1/2 c. very warm water
1 tsp. sugar
1/2 c. milk
1/2 c. sugar
1 1/2 tsp. salt
1/4 c. (1/2 stick) butter
2 eggs
4 1/2 c. sifted all-purpose flour

FILLING:

1/2 c. (1 stick) butter, softened
1 c. firmly packed light brown sugar
1 c. raisins
1/2 c. chopped walnuts
1 tsp. ground cinnamon

1. Sprinkle yeast into very warm water in a 1 cup measure. (Very warm water should fell comfortably warm when dropped on wrist.) Stir in 1 teaspoon sugar and allow to stand 10 minutes or until mixture begins to foam.

2. Heat milk, remaining sugar, salt and butter in a medium size saucepan, just until butter melts. Pour into a large bowl; allow to cool slightly. Beat in eggs with a wire whip until well blended. (Test temperature of liquid at this time. It should be no warmer than water used with yeast.) Stir in foaming yeast.

3. Beat in 2 cups flour until smooth; stir in enough of the remaining flour to make a soft dough.

4. Turn dough out onto a lightly floured pastry board; knead until smooth and elastic, about 5 minutes; using only as much flour as needed to keep dough from sticking.

5. Place dough in a large greased bowl, turn over to bring greased side up. Cover. Let rise in warm place 1 1/2 hours or until double in bulk.

6. Punch dough down, knead a few times; let rest 5 minutes.

7. Make Filling: Combine softened butter and brown sugar until well blended. Stir in raisins, nuts and cinnamon.

8. Divide dough in half, roll out to a 15"x9"x2" rectangle on a lightly floured pastry board. Spread half the raisin and nut mixture over dough. Roll up jelly roll fashion, starting with short end. Cut into 9 equal slices.

9. Place, cut side down, in buttered 8"x8"x2" baking pan. Repeat with remaining dough and filling to make a second pan of buns.

10. Cover pans, let rise in a warm place 45 minutes or until it has become double in bulk.

11. Bake in 375 degree oven for 25 minutes or until golden brown. Invert pans immediately onto wire racks.

12. To serve, separate buns with 2 forks. Makes 10 buns.