Categories: Breads 
      Yield: 24 servings 
  
  1 1/4 c  Milk                                     TOPPING 
    1/4 c  Butter                              1 c  Brown sugar 
  3 1/4 c  Flour                           1 1/2 ts Cinnamon 
    1/4 c  Sugar                             3/4 c  Butter 
      1 ts Salt                                2 tb Corn syrup 
      2 pk Yeast                               1 c  Walnuts 
      1 ea Egg                             
  
  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.