Dissolve sugar in lukewarm water, add yeast and let stand 10 minutes. Beat eggs until foamy and add cream, syrup and salt. Stir in hot water. When mixture is lukewarm add yeast and one third of the flour. Beat 2 minutes with an electric mixer. Add remaining flour and knead until smooth. Place in a buttered bowl and grease the top with butter. Cover and let rise 1 hour in a warm place. Mix down and let rise again half hour. Punch down an cut dough into 48 pieces. Form into buns and place well apart on greased cooky sheets or shallow bake pans. Brush tops with melted butter. Let rise 1 hour. Bake for dozen 15 minutes or until light brown at 190ºC . Meanwhile, mix cereal cream and sugar together. Brush tops with this mixture and return to the oven for 5 minutes. Buns may be cooled and frozen. Reheat to serve. Makes: 4 dozen. Chatelaine Anniversary Recipe Collection.ch ----