Ingredients
- 2 eggs
- 3 1/4 c all purpose flour
- 1 c milk
- 1/2 c cooking oil
- 3/8 c sugar
- 3 tb honey
- 2 tb soft butter
- 1 ts salt
- 1 package dry yeast (active)
The reserved egg white In saucepan heat milk, cooking oil, and honey until very warm. In a largebowl, blend 1 1/2 cups flour, yeast, salt, eggs and warm liquid mixture. Beat 3 minutes with dough hooks, then add the remaining 1 3/4 cups flour and mix for about 2 more minutes until all is blended. Dough will be soft and sticky. Cover and let rise in warm place until light and doubled in size. Generously grease two 8 inch round cake pans. Stir down dough, beating with dough hooks for 30 seconds. Drop dough tablespoon by tablespoon into a single evenly spaced layer in the prepared pans, about ten tablespoons per pan. Combine topping ingredients and drizzle half of the mixture over the rolls. Cover, let rise again in a warm place until doubled in size. Drizzle remaining topping over rolls and bake at 350 degrees for 25-30 minutes or until golden brown. Immediately remove from pan and serve.