Fig-Walnut Sticky Buns

Dissolve granulated sugar and yeast in 2/3 cup warm water in a small bowl; let mixture stand 5 minutes. Stir in 3 tablespoons melted butter.

Weigh or lightly spoon flour into dry measuring cups; level with a knife.

Combine 75 ounces (about 1 1/2 cups) flour, salt, and nutmeg in a large bowl, stirring with a whisk.

Add yeast mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 4 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size.

Combine 1/2 cup brown sugar, syrup, and milk in a small saucepan; bring mixture to a boil.

Remove pan from heat; stir in figs.

Sprinkle walnuts evenly into a 13 x 9inch baking pan coated with cooking spray; spoon fig mixture evenly over nuts in bottom of pan.

Combine remaining 1/4 cup brown sugar and cinnamon in a small bowl; set aside.

Preheat oven to 37

Punch dough down; let rest 5 minutes.

Roll dough into a 12 x 10inch rectangle on a lightly floured surface.

Brush remaining 2 tablespoons butter over dough, leaving a 1-inch border.

Sprinkle dough with cinnamon mixture.

Roll up rectangle tightly, starting with long edge, pressing firmly to eliminate air pockets; pinch seam to seal (do not seal ends).

Cut into 12 (1-inch-wide) slices.

Place slices, cut side up, into pan. (Slices do not fill pan but will once dough rises.) Cover pan with a damp towel; let rise in a warm place (85), free from drafts, 15 minutes or until doubled in size.

Bake at 375 for 15 minutes or until buns are lightly browned. Cool buns in pan on a wire rack for 5 minutes.

Place a serving platter upside down on top of pan; invert buns onto platter.

Serve warm.