1 1/4 c. milk
1/4 c. butter or margarine
3/4 c. all purpose flour
1/4 c. sugar
1 tsp. salt
2 pkg. active dry yeast
1 eggs

In small sauce pan beat milk and butter until very warm. In large bow combine warm liquid, 2 cups flour, sugar, salt, yeast and egg; beat 4 minutes at medium speed. by hand, stir in remaining flour to form a stiff batter. Cover, let rise in warm place until light and doubled in size (30 - 40 minutes).

Generously grease 24 muffin cups.

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

In small saucepan, heat topping ingredients over low heat, stirring until combined. Spoon topping by scant table spoonsful into greased muffin cups. Stir down batter. Drop by table spoonsful into prepared pans. Cover, let rise in warm place until light and doubled in size (20 - 30 minutes).

Heat oven to 375 degrees (place pans on foil or cookie sheets to guard against spillovers in oven). Bake 12 - 15 minutes until golden brown. Cool 1 - 3 minutes; then place on plate or waxed paper. Serve warm or cooled. Makes 24 rolls.