In a small bowl, dissolve 1 tsp granulated sugar and yeast in warm water. Let stand until frothy, approx 10mins. Make sure it's frothy! If not then your yeast hasn't activated and you need to redo it with a new package. Make sure the water is warm and your yeast is not expired!
In a small saucepan, warm the milk until it bubbles, remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted (easier if the butter isn't cold). Let cool until lukewarm.
In a large bowl combine the yeast mixture, milk mixture, eggs, and 1 1/2 cup flour. Stir with a wooden spoon to combine. Add in the remaining flour 1/2 cup at a time, incorporating well after each addition.
When the dough comes together, turn it out onto a lightly floured surface and knead until smooth, about 7-8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn it over to coat it with oil. Cover the bowl with a damp tea towel and let rise in a warm place until doubled in volume, approx 1 hour.
While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar and whisk until smooth. Pour into greased 9x13" baking dish. Sprinkle 1/2 cup walnuts over top and set aside.
In a medium bowl, combine 3/4 cup brown sugar, 1/2 cup walnuts, and cinnamon. Set aside.
Grease a 9x13" baking pan or dish.
Turn dough out onto a lightly floured surface and roll into an 18x14" rectangle.
Spread approximately half (2 Tbsp) of softened butter over the dough leaving a 1" border. Sprinkle brown sugar cinnamon mixture over top, within the border.
Starting with the long side begin rolling tightly. Pinch seam well to seal.
Spread remaining butter over top and cut into 15 equal pieces with a serrated knife. Place into baking dish.
Cover baking dish tightly with plastic wrap and place in the fridge overnight. (If baking same day, cover rolls and let rise for 1 hour or until doubled in size).
In the morning, remove dish from fridge and let the rolls come to room temperature. Approx 45mins to 1 hr.
Preheat oven to 375F and bake for 25-30mins until golden brown.
Let cool in pan for 3mins, then turn out onto a serving dish. Be careful as the caramel will be HOT!