Mom-Mom's Sticky Buns

Dissolve yeast in lukewarm water in a large bowl. Set aside for 5 minutes. Stir flour eggs warm milk 1/2 cup white sugar 1/2 cup melted butter and salt into the yeast and water until the mixture is a moist and sticky dough.

Put dough in a greased bowl and cover with a wet towel. Set aside in a warm place until dough doubles in size and holes poked into dough with a finger stay indented about 1 1/2 to 2 1/2 hours.

Stir brown sugar 1/2 cup butter honey and corn syrup together in a saucepan over medium heat; cook stirring occasionally until the sugar dissolves. Pour the topping mixture into the bottom of 2 9x13-inch non-stick baking dishes. Sprinkle 1 cup raisins and walnuts evenly onto the topping mixture.

Punch down dough and roll into a rectangle shape 1/4 to 1/2-inch thick.

Brush 1/4 cup melted butter over the dough rectangle. Stir 3/4 cup white sugar and cinnamon together in a small bowl; sprinkle over the butter. Sprinkle 1 cup raisins evenly over the dough. Roll dough around the filling into a cylinder; cut into 3/4-inch slices and arrange into the baking dishes. Set aside to rest for 20 minutes or up to overnight in the refrigerator.

Preheat oven to 375 degrees F (190 degrees C).

Bake rolls in preheated oven until no longer doughy in the middle about 25 minutes. Immediately flip onto a serving platter transferring topping onto rolls and serve warm.