1 (16 ounce) package hot roll mix
3/4 cup hot water (120 to 130 degrees F)
1/4 cup honey
1 egg
2 tablespoons butter or margarine, softened
Cornmeal as needed
1 egg white
1 tablespoon water
Toppings: caraway seeds, lemon pepper, grated
Parmesan cheese, poppy seeds, coarse sea salt,
toasted sesame seeds
Combine hot roll mix, hot water, honey, egg and butter in a large bowl. Prepare dough according to
package directions. Cover dough with bowl and let rest 5 minutes.
Divide dough into two equal pieces. Roll each piece on lightly floured surface into 12 x 9−inch
rectangle. Cut each piece crosswise into 1−inch strips. Grease 17 x 14−inch baking sheet and dust with
cornmeal. Mix egg white with 1 tablespoon water in small cup; brush dough with mixture and sprinkle
with topping of choice. Twist and place strips on prepared baking sheet. Cover and set in warm place
to rise about 30 minutes or 21 until almost doubled in bulk.
Bake in reheated 375 degree F oven 12 to 14 minutes or until lightly browned. Remove from baking
sheet and cool on wire racks.
