Maple Monkey Bread

4 1/2 to 5 cups all-purpose flour
1/3 cup sugar
2 packages of RapidRise Yeast
1 tsp. salt
1/2 cup each milk and water
1/2 cup butter
2 eggs
1 cup maple syrup
1 cup chopped walnuts

In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and 5 Tbs. butter until very warm (120 to 130 degrees F); stir into dry ingredients. Mix in eggs and enough remaining flour to make soft dough. Knead on floured surface until smooth, about 6 minutes. Cover; let rest 10 minutes.

Divide dough into 32 pieces; roll into balls. Melt remaining butter, dip balls in butter. Layer evenly in bottom of greased 10-inch tube pan with non-removable bottom; 1/3 cup syrup, 1/2 cup nuts, 16 balls, 1/3 cup syrup, 1/2 cup nuts, 16 balls and 1/3 cup syrup. Cover, let rise in warm place until doubled in size, about 30 to 40 minutes. Bake at 375 degrees F for 35 minutes or until done, covering with foil during last 10 minutes. Invert on serving plate.