Golden Honey Rolls

Golden Honey Rolls by Tony van Roon

Makes about 20 rolls


     1  cup milk
   1/2  cup cooking oil
     2  Tbs honey
 3-1/4  cups all-purpose flour
     1  pkg. active dry yeast
     1  tsp salt
     2  eggs (reserve one egg white for topping)

Topping:
   1/3  cup sugar
     2  Tbs soft butter
     1  Tbs honey
        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°F for 25-30 minutes or until golden brown. Immediately remove from pan and serve.