Dough:

3 1/4 to 3 3/4 c. flour
1/4 c. sugar
1 pkg. yeast
1/2 c. milk
1/4 c. water
1/3 c. butter
2 eggs

Filling:

6 tbsp. butter
1 c. packed brown sugar
1/2 c. light corn syrup
1 c. raisins and nuts
1 1/2 tsp. cinnamon

Mix 1 cup flour, sugar and yeast. Heat milk, water and butter to 120 degrees. Let cool (so it's not hot to the touch). Add milk mixture to dry mixture. Add eggs and 1/2 cup flour. Beat to high speed for 2 minutes. Stir in remaining flour to make soft dough. Knead 8 to 10 minutes. Set in greased bowl; cover and let rise 1 hour. (Should be double in size.)

Heat 4 tablespoons butter, brown sugar and corn syrup until sugar dissolves. Add cinnamon. Pour half of mixture into greased 13 x 9 x 2 inch pan.

Punch down dough and roll into 14 x 20 inch rectangle. Cover with remaining sugar mix and nuts and raisins. Roll up from long side; seal seams. Cut into 1 1/2 inch pieces. Arrange in pan. Cover; let rise until doubled, 45 minutes. Bake at 375 degrees for 20 minutes or until done. Cool in pan 5 minutes. Spoon excess sauce over buns.