Yield: 6 servings
|½ cup||Cooking oil|
|3¼ cup||All-purpose flour|
|1 pack||Active dry yeast|
|2||Eggs (reserve one egg white for topping)|
|2 tablespoons||Soft butter|
|The reserved egg white|
In saucepan heat milk, cooking oil, and honey until very warm.
In a largebowl, blend 1½ cups flour, yeast, salt, eggs and warm liquid mixture. Beat 3 minutes with dough hooks, then add the remaining 1 ¾ 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.