(24 servings)

1 1/4 c Milk
1/4 c Butter
3 1/4 c Flour
1/4 c Sugar
1 ts Salt
2 pk Yeast
1 ea Egg
TOPPING
1 c Brown sugar
1 1/2 ts Cinnamon
3/4 c Butter
2 tb Corn syrup
1 c Walnuts

Servings: 24
BUNS
Heat milk and butter to 120 to 130 degrees. Mix together 2 cups flour, sugar, salt, yeast and egg. Add liquid and beat medium four minutes. Stir in rest of flour. Cover and rise until double (30 to 45 minutes). Generously grease 24 muffin cups. Chop nuts. Heat all topping ingredients on low until ingredients are melted and combined. Divide topping between muffin cups. Stir down batter. Drop into muffin cups. Cover and rise until double (20 to 30 minutes). Preheat oven to 375 degrees. Place tins on cookie sheet and bake 12 to 15 minutes until golden brown. Cool three minutes then invert on waxed paper.