Sweet Rolls

1 cup hot water
2 yeast cakes or equivalent dry yeast
1 cup sugar
1 cup melted butter
1/2 teaspoon salt
5 cups sifted flour
2 egg yokes
2 tablespoons milk
3 eggs beaten

Take 2 tablespoons of hot water from 1 cup of hot water and place it in a large bowl, let it cool to warm before adding yeast and stir to mix it. Let it set until it foams.
Add sugar to remaining cup of hot water; stir until sugar dissolves, add melted butter, let mixture cool before adding beaten eggs, wire whip to blend well, add salt and yeast mixture then using a wooden spoon, add flour to make a dough. Place in warm place and let dough rise to twice its original size. 
Place dough on floured board, cut into 5 parts and let rise again to twice its size. Roll out each part on slightly floured board 1/4 inch thick, cut into 3 inch squares, spoon on some filling and fold corners over. Place on greased cookie sheet and let rise covered with cloth in a warm place until double its size. 
Beat egg yokes and add milk. After dough has risen, brush egg mixture lightly on top. Bake at 350-F for 30 to 40 minutes or until light brown. The last 10 minutes of baking, brush tops with the prepared sticky bun topping.

Makes 3 dozen buns.

Sticky Bun Filling
In sauce pan, 1 cup sugar, 2 tablespoons butter, 1/2 cup milk. Stir as you heat it until boiling, remove from heat and mix in 1 lb fine chopped walnuts or 1/2 lb chopped pecans then let cool.

Sticky Bun Topping
Melt and mix 1 stick butter with 3/4 cup corn syrup and a pinch of salt.

Variation to Bun Shape
Use a clean plastic tablecloth and dust it with flour, rollout the dough, brush it with melted butter, spread nut mixture around, roll up dough like a jelly roll then slice into round pieces about  3/4 inch thick.