INGREDIENTS

INSTRUCTIONS

From: nanetteb@csn.org  Date: 4 Apr 1995 17:54:43 -0500 Mix 3/4 cup
flour, sugar, salt and  undissolved yeast in large bowl. Add softened
butter. Gradually add  water and beat 2 minutes on medium speed of
electric mixer, scraping  bowl occasionally. Add eggs and 1/2 cup
flour. Beat on high speed 2  minutes, scraping bowl occasionally. Stir
in enough additional flour  to make stiff dough. Turn out onto lightly
floured board and knead  until smooth and elastic, 5 to 10 minutes.
Place in greased bowl,  turning to grease top. Cover and let rise in
warm place until doubled.  Punch dough down. Divide in halves. On
lightly floured board, roll  half of dough to 15- x 12-inch rectangle.
Spread with 2 tablespoons  softened butter. Fold in half. Roll out
again to 15- x 12-inch  rectangle. Spread with 2 tablespoons more
butter. Fold in half and  roll out to 18- x 6-inch rectangle. Cut dough
lengthwise into 6  (1-inch) strips. Fold each strip in half lengthwise
so that it is  1/2-inch wide. Gently roll to round and lengthen each
strip to rope  1/4 to 1/2 inch in diameter. Hold one end of each rope
firmly and  wind dough loosely around to form coil. Tuck end
underneath. Place on  greased baking sheets about 2 inches apart.
Repeat with remaining  dough. Cover and let rise in warm place until
doubled. Heat honey  until thin. Gently brush rolls with half of honey
and sprinkle with  almonds. Bake at 400xF 15 minutes or until browned.
Remove from  baking sheets and cool on wire racks. Drizzle while hot
with  remaining honey. From:  The Los Angeles Times.  REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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