3-3½ cup All purpose Flour
 ¼   cup  Sugar
 ½   tsp  Salt
 1   pkg  Active Dry Yeast
 ½   cup  Water
 ½   cup  Milk
 1        Egg
 ¼   cup  Margarine or Butter
 

CARAMEL NUT TOPPING:
 ½   cup  Brown Sugar [firmly packed]
 ½   cup  Margarine or butter  [softened]
 2   tbl  Light corn syrup
 ¼   cup  Chopped nuts
 

FILLING :
 2   tbl  Margarine or Butter  [softened]
 ½   cup  Brown Sugar  [firmly packed]
 1½  tsp  Cinnamon
 

Lightly spoon flour into measuring cup; level off.  In large bowl, combine 1 cup flour, sugar, salt and yeast; blend well.

In small saucepan, heat water, milk and ¼ cup margarine until very warm (120°-130°).  Add warm liquid and egg to flour mixture.

Blend at low speed until moistened; beat 2 minutes at medium speed. By hand, stir in 1¾ to 2 cups flour to form a still dough.

On floured surface, knead in ¼ to ¾ cup flour until dough is smooth and elastic,about 5 minutes. Place in greased bowl; cover loosely with plastic wrap andcloth towel. Let rise in a warm place (80°-85°) until light and doubled in size, about 30 minutes.

Grease a 13x9 inch pan. In a small bowl combine all topping ingredients except nuts; blend well.

Drop mixture by spoonfuls into prepared pan; spread evenly.  Sprinkle with nuts.

Punch down dough several times to remove all air bubbles.  On lightly floured surface, roll out dough to 20x12 inch rectangle.  Spread with 2 tbl margarine.

Combine 1/3 cup brown sugar and cinnamon; sprinkle evenly over margarine.  Starting with 12 inch side, roll up tightly, pressing seam firmly to seal.  Cut into  12 (1 inch) slices; place cut side down in prepared pan.  Cover with greased plastic wrap; refrigerate overnight.

When ready to bake, let rolls stand at room temperature 1½ hours.  Heat oven to 375°.  Bake 20 to 30 minutes or until deep golden brown.  Cool 1 minute;  Invert onto wire rack set on sheet of waxed paper. Makes 12 large rolls.
 

TIPS FROM THE KITCHEN:

When activating dry yeast with warm water, use an instant-read thermometer to check the water temperature.
If the water is too hot it will kill the yeast, if it's not hot enough it won't activate the yeast.

To "proof" your yeast (to make sure it's still good, it should bubble;