This is the famous bun of the Quaker City.

1 1/4 cups milk
1 package active dry yeast
1/4 cup warm, not hot, water
5 cups sifted flour, or more
1 1/2 teaspoons salt
1 tablespoon granulated sugar
1/2 cup shortening
3/4 cup granulated sugar
2 eggs
1/4 cup butter or margarine
1/2 cup brown sugar
2 teaspoons cinnamon
1/2 cup chopped walnuts
1/2 cup raisins or currants
1 cup dark or light corn syrup

Scald milk; cool to lukewarm. Dissolve the yeast in water for 10 minutes and combine with milk. Make a sponge by adding 2 cups of flour, salt and 1 tablespoon sugar, beating until smooth. Set aside in a warm place.

Beat shortening until light. Whip in 3/4 cup sugar and add eggs one at a time, beating each in thoroughly. When the sponge is bubbly, gradually beat in shortening mixture, then stir in remaining 3 cups flour. Cover and let rise in warm place until double in bulk.

Divide dough in half and roll each portion to 1/4-inch thickness. Spread with softened butter or margarine. Sprinkle with mixture of brown sugar and cinnamon. Scatter on nuts, raisins or currants; dribble with part of syrup. Roll as a jellyroll and cut in 1 1/2-inch lengths. Stand buns in 2 deep 9-inch pans that have been well buttered and filled with syrup to a depth of 1/4 inch. Cover. Let rise until double in bulk. Bake at 350 degrees F until brown, about 45 minutes. Turn out of pans immediately.

Yields 2 dozen sticky buns.