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

TOPPING:

3/4 c. butter
1 c. brown sugar
3/4 c. chopped nuts (walnuts or pecans)
1 tsp. cinnamon
1 tbsp. light Karo syrup
1 tbsp. water

Oven at 375 degrees. Makes 24-30 buns.

In large bowl: Measure 1 1/2 cups flour - add yeast and blend. In medium-size saucepan - mix milk, water, butter, sugar and salt. Stir constantly - heat until warm (120-130 degrees). Pour into flour-yeast mixture (in large bowl). Add egg. Beat 1/2 minute at low speed, scraping bowl constantly. Beat 3 minutes at high speed. By hand, gradually add remaining 1 3/4 cups flour - mixing well. Scrape batter from sides of bowl. Cover bowl and let batter rise in a warm place until doubled, about 30 minutes. While dough is rising prepare topping.

To prepare topping: In medium-size saucepan, combine all ingredients and cook over low heat until butter melts. Drop topping by tablespoon into well greased muffin cups.

After dough has doubled - stir batter down. Drop by tablespoon into muffin cups. Cover pan and let rise until batter reaches top of cups (about 30 minutes). Bake at 375 degrees for 12-15 minutes or until golden brown. Let cool for 1 minute. Then invert pan onto wire rack covered with waxed paper.