The reserved egg white In saucepan heat milk, cooking oil, and honey until very warm. In a largebowl, blend 1.5 cups flour, yeast, salt, eggs and warm liquid mixture. Beat 3 minutes with dough hooks, then add the remaining 1.75 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 20 cm 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 180ºC or 25-30 minutes or until golden brown. Immediately remove from pan and serve.