Classic Sticky Buns

Want a sweet, rich, gooey treat? This is it!

Dough
1 1/2 cups lukewarm water, 110°F
1/4 cup brown sugar (or maple sugar)
1 tablespoon active dry yeast OR 2 1/2 teaspoons instant yeast
2 eggs
1/4 cup Baker's Special Dry Milk or nonfat dry milk
1/4 cup (1/2 stick) butter, melted
1 cup King Arthur 100% White Whole Wheat Flour
2 teaspoons salt
5 to 5 1/2 cups King Arthur Unbleached All-Purpose Flour

Filling
1/4 cup (1/2 stick) butter, melted
2 teaspoons cinnamon
1/4 cup brown sugar (or maple sugar)
1/2 cup EACH raisins and chopped nuts

Topping
1 pound brown sugar
3/4 cup light corn syrup
Make a smooth, supple dough, by hand or machine, let it rise for 1 1/2 hours, then punch it down and roll into a 12 x 24-inch rectangle. Brush with butter and sprinkle on the remaining filling ingredients. Grease a 14-inch round pan and add the topping ingredients. Roll up the dough, long side-first, jelly-roll style, and cut into 1-inch thick slices. Place the slices in the pan, cover and let rise 30 minutes. Bake in a preheated 350°F oven for 30 to 35 minutes, using foil to prevent over-browning. Carefully invert onto a cooling rack. Yield: about 2 dozen STICKY buns.