1/4cupscalded milk*microwave for 45 seconds to 1 minute
1/2cupunsalted butterat room temperature
1/2cuphoneyliquid or creamed, is fine
1/2cuppacked brown sugar
1/2cuppecanstoasted and chopped, or walnuts
Proof the yeast in the lukewarm water with the 1/2 tsp. sugar. Scald the milk by microwaving for about 45 seconds to 1 minute. Remove from microwave and add the remaining 3 Tbsp. sugar, 1/2 tsp. salt, and 2 Tbsp. butter. Stir to melt the butter and let stand until it has cooled to lukewarm.
Meanwhile, if you like toast your nuts in a 350° oven until they are fragrant, 5-7 minutes. Set aside to cool.
In a large bowl of the bowl of a stand mixer, add the proofed yeast. Check temperature of the milk to be sure it's lukewarm and add to the yeast mixture. Add egg to the bowl. Stir in one cup of the flour and mix well. Add more flour, 1/4 cup at a time, until the dough comes together and cleans the bowl. Turn out onto a floured surface and knead until smooth and elastic.
When dough is smooth and satiny, place in greased bowl cover and leave to rise until doubled, about 1 hour. Meanwhile, make honey butter by creaming the 1/2 cup butter with the 1/2 cup brown sugar and 1/2 cup honey. Chill until mixture is no longer runny, but will still spread.
When dough is risen, deflate and roll out into a rectangle 14 x 7 inches. Spread with about 1/2 cup of the honey butter, leaving an inch around the outsides so it has some room to spread as you roll it. sprinkle with some of the raisins and nuts (about 1/3). Starting at the long side, roll it up like a jelly roll.
Put the remaining honey butter in a saucepan and heat it until it bubbles. Pour half of it into an 8-inch round baking pan. Sprinkle the rest of the raisins and nuts over the honey butter. Cut the dough roll into eight slices and place them, cut side down, into the pan. Cover with greased plastic wrap and let rise until doubled.
Place pan with buns onto a baking sheet (to catch any boil-overs). Pour the rest of the honey butter over the top and bake in preheated 375° F. oven 25 to 30 minutes. Allow to cool in the pan for 10 minutes, then invert onto a plate.