In large mixer bowl, combine 2+1/2 cups flour, yeast, sugar and salt; mix well. In saucepan, heat milk, water and butter until warm (120°-130°F; butter does not need to melt). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Prepare Filling: Combine brown sugar, nuts and cinnamon; set aside.

Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14 x 7- inch rectangle. Brush each half with half of melted butter; sprinkle half of Filling over each dough. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9 x 5- or 8 x 4- inch bread pans. Cover; let rise in warm place until indentation remains after lightly touching. Bake in preheated 350°F oven for 40 to 45 minutes until golden brown. Remove from pans; cool.
 

You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.