1 1/4 c. milk
1/4 c. butter
3 1/4 c. flour
1/4 c. sugar
1 tsp. salt
2 pkg. active dry yeast
1 egg

TOPPING:

1 c. firmly packed brown sugar
1 tsp. cinnamon
3/4 c. butter
2 tbsp. corn syrup
3/4 c. chopped nuts

In small saucepan, heat milk and butter until warm (120-130 degrees). Butter does not have to melt. In large mixer bowl, combine warm milk mixture, 2 cups flour, sugar, salt, yeast and egg. Beat 4 minutes at medium speed. By hand, stir in remaining flour to form stiff batter. Cover and let rise until double in size (30-40 minutes).

Generously grease 24 regular size muffin cups. In saucepan, heat topping ingredients over low heat until combined. Spoon topping into greased muffin cups by tablespoonful.

Stir down dough. Using tablespoon, divide dough into muffin cups over topping. Cover and let rise until double in size (20-30 minutes). Bake in preheated (375 degrees) oven for 12-15 minutes, until golden brown. Invert over serving tray. Serve warm or cold.

For miniature size, divide dough and topping into 4 (48 cup) muffin miniature pans.