1 cup milk
1/2 cup cooking oil
2 tablespoons honey
3 1/4 cups flour
1 package active dry yeast
1 tsp salt
2 eggs (reserve white for topping)
Topping
1/3 cup granulated sugar or powdered sugar
2 tablespoons margarine, softened
1 tablespoon honey
1 reserved egg white
In a small saucepan, heat milk. oil and honey until 120−130 degrees F.
In a large bowl, blend 1 1/2 cups flour, yeast, salt, eggs and warm liquid until moistened. Beat 3
minutes at medium speed. Stir in remaining 1 3/4 cups flour (dough will be soft and sticky). Cover, let
rise in warm place until double in size, 45−60 minutes.
Generously grease (not oil) two 8− or 9−inch round cake or pie pans. Stir dough down, beating 30
seconds. Drop tablespoon of dough side by side in single layer in prepared pans, making about 10 rolls
per pan. Combine topping ingredients and drizzle half over rolls. Cover, let rise again until doubled in
size, 20−30 minutes.
Preheat oven to 350 degrees F. Drizzle remaining topping over rolls before baking. Bake 25 minutes
until golden brown. Immediately remove from pans.
Yield: 20 rolls
