Walnut-Caramel Sticky Buns

• 1 package (1/4 ounce) active dry yeast
• 1 cup plus 2 tablespoons warm water (110u0b0 to 115u0b0)
• 1/4 cup sugar
• 2 tablespoons butter, melted
• 4-1/2 teaspoons nonfat dry milk powder
• 1 teaspoon salt
• 3 to 3-1/4 cups all-purpose flour
• 1/2 cup butter, cubed
• 1 cup packed brown sugar
• 3 tablespoons light corn syrup
• 2 tablespoons honey
• 2 tablespoons sour cream
• 1 cup walnut halves, toasted
• 2 tablespoons butter, melted
• 3/4 cup finely chopped walnuts
• 1/3 cup packed brown sugar
• 1-1/2 teaspoons ground cinnamon

1. In a large bowl, dissolve yeast in warm water. Add the sugar, butter, milk powder, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Meanwhile, in a small saucepan, melt butter. Add the brown sugar, corn syrup, honey and sour cream. Cook and stir over medium heat until sugar is dissolved. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with walnut halves.
4. Punch dough down. Turn onto a lightly floured surface; roll into a 16-in. x 12-in. rectangle. Brush with melted butter. Combine the chopped walnuts, brown sugar and cinnamon; sprinkle over dough.
5. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down over caramel sauce. Cover and let rise until doubled, about 30 minutes.
6. Bake at 350u0b0 for 25-30 minutes or until golden brown. Cool for 5 minutes. Invert onto a serving platter.

active dry yeast, water, sugar, butter, nonfat dry milk powder, salt, flour, butter, brown sugar, light corn syrup, honey, sour cream, walnut halves, butter, walnuts, brown sugar, ground cinnamon

Taken from www.tasteofhome.com/recipes/walnut-caramel-sticky-buns/ (may not work)