Soften yeast in water; stir in milk, batter, butter, honey, and salt. Gradually mix in 3 c of the flour; dough will be sticky. Turn dough into a greased bowl, turn over to grease top; cover, and let rise in a warm place until double in bulk, about 1 1/2 hours.

Turn dough out onto a lightly floured board and knead until smooth, about 5 min.; add flour if necessary to prevent dough from sticking. Roll dough out into a 12x15 inch rectangle; spread orange-nut filling evenly over dough. Starting with the long side, roll up jelly-roll fashion. Cut across roll into 15 slices about 1 inch each and arrange, cut-side-up in a well greased 9 by 13 inch baking pan. Cover and let rise until almost double, about 45 minutes.

Bake in a 350 F oven for 35 minutes or until browned on top. Transfer rolls to a serving board; quickly scrape out any syrup in pan and spread it over rolls. Serve them warm or reheated in a 350 F oven, lightly covered with foil, for about 20 minutes. Makes 15 rolls.

flavoring.