In large mixer bowl, combine 3 cups flour, yeast, 1/2 cup sugar and salt; mix well. In saucepan, heat milk, water and butter until warm (120°-130°F). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft 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 1/4 cup sugar, brown sugar and cinnamon; set aside.

Prepare Topping: In small saucepan, combine butter, brown sugar and corn syrup. Heat and stir until blended. Divide Topping between 2 greased 13x9-inch cake pans. Sprinkle with nuts.

Punch down dough. Divide into 2 parts. On lightly floured surface, roll each half to a 15x12-inch rectangle. Spread with 2 TBSP softened butter; sprinkle half of Filling over dough. Starting with shorter side, roll up tightly. Pinch edge to seal. Cut into 12 slices. Place on Topping in pan. Cover; let rise in warm place until indentation remains after lightly touching. Bake in preheated 375°F oven for 20 to 25 minutes until golden brown. Cover pans with foil; invert onto racks. Cool 1 minute; remove from pans. Cool.

To make CINNAMON ROLLS:

Prepare dough and Filling as directed above. OMIT Topping. Place 12 slices in each of 2 greased 13x9-inch cake pans. Let rise and bake as directed. Remove from pans immediately; 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.