Cinnamon Sticky Buns

Yield: 30 Rolls. Dissolve yeast in 1/2 cup water and sugar. Proof 5 minutes. Melt the 1/2 cup butter and combine with 3/4 cup milk. Mix dissolved yeast and butter/milk mixture on low w/ dough hook. Slowly add 1/2 cup sugar, then egg. Add salt and 2 cups flour on low. Blend until smooth. Slowly add balance of flour. Knead dough until is doesn't stick to hands. Place in greased bowl, cover and let rise 45 minutes. Prepare Sticky Bun topping: Melt Brown sugar, butter, corn syrup and cook over medium heat until sugar dissolves. Pour into pan and sprinkle with walnuts. Set aside to cool completely. Remove dough from bowl and place on floured board. Roll out to 12 x 24 rectangle, not to thin. Spread 1/2 cup butter over dough. Sprinkle with dough topping ingredients. Roll dough into log. Cut into 1 1/2" widths. Preheat oven to 425F. Place cinnamon rolls in pan on top of sticky mixture. Cover and let rise until doubled. Place rolls in oven and reduce temperature to 375F. Bake for 12 to 15 minutes or until golden brown. Remove from oven and let cool for 10 minutes. Invert on serving platter and cool to room temperature.