| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Milk |
| 1/2 |
c |
Cooking oil |
| 2 |
tb |
Honey |
| 3 1/4 |
c |
All-purpose flour |
| 1 |
pk |
Active dry yeast |
| 1 |
ts |
Salt |
| 2 |
|
Eggs (reserve one egg white for topping) |
|
|
Topping: |
| 1/3 |
c |
Sugar |
| 2 |
tb |
Soft butter |
| 1 |
tb |
Honey |
|
|
The reserved egg white |
INSTRUCTIONS
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.
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