1-1/4 cups milk
1/4 cup butter
3-1/4 cups all purpose flour
1/4 cup sugar
1 tsp salt
2 pkgs yeast
1 egg

Topping:
1 cup firmly packed brown sugar
1 tsp cinnamon
3/4 cup butter
2 Tblsp corn syrup
3/4 cup chopped nuts

In small saucepan, heat milk and butter until very warm (120-130F) - Butter does not need to melt.

In large bowl, combine warm liquid, 2 cups flour, sugar, salt, yeast and egg - Beat 4 mins 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, 30-45 mins.

Generously grease 24 muffin cups.

In small saucepan, heat Topping ingredients over low heat, stirring until combined. Spoon Topping by scant tablespoonsful into prepared muffin cups. Stir down batter. Drop by scant Tablespoonsful into prepared muffin cups. Cover, let rise in warm place until light and doubled in size, 20-30 minutes.

Heat oven to 375 - (Place pans on foil or cookie sheets to guard against spillovers in oven) - Bake 12-15 mins until golden brown. Cool 1 to 3 mins - Invert onto serving plate or waxed paper.

Serve warm or cooled.