Mountain Top Sticky Buns

Mountain Top Sticky Buns

1 Tbs. dry yeast
1 cup milk
1 egg, lightly beaten
3/4 cup butter
3/4 cup granulated sugar
1 tsp. salt
3 cups flour
2/3 cup brown sugar
1 Tbs. cinnamon
Topping:
1 cup walnuts
1 cup brown corn syrup
1 cup brown sugar
Mix yeast with 1 cup of flour, salt and 1/4 cup sugar. In a medium sauce pan, heat the milk with 8 Tbs. of butter. Do not boil. Add the egg and stir. Pour the egg mixture into the flour and yeast mixture. Use a hand beater or food processor to blend. Add 1 cup of flour and process or beat for 1 to.2 minute. Slowly add the remaining flour and knead in the bowl by hand or in the food processor until the dough is elastic and no longer sticky. Cover and let rest in a greased bowl sitting in a warm, draft-free area. Depending on the temperature, it will take about 50 minutes to rise.
Knead again, punching out the air bubbles. Using a rolling pin, roll out on a lightly floured surface into a large rectangle (8×24x1/2 inch thick). Brush with butter. Mix 1/2 cup white sugar with 1/2 cup of brown sugar and 1 Tbs. cinnamon, then sprinkle the mixture over the dough. Roll up the dough, sealing the cinnamon/sugar inside. Cut into 1 1/2inch strips.
Make the sticky stuff topping by combining corn syrup, brown sugar and 4 Tbs. of butter and walnuts in a small mixing bowl. Microwave until the mixture begins to bubble (stir periodically). Line a baking pan with aluminum foil or parchment paper, pour in the mixture and place the sliced dough on top. Let the buns rise for another 30 to 40 minutes, bake at 375° for 20 to 25 minutes, or until the buns are a golden brown and the kitchen is filled with a heavenly aroma. Let buns cool for 5 minutes, then remove by turning the pans upside down.