Yield: 6 servings
Measure | Ingredient |
---|---|
1 cup | Milk |
½ cup | Cooking oil |
2 tablespoons | Honey |
3¼ cup | All-purpose flour |
1 pack | Active dry yeast |
1 teaspoon | Salt |
2 \N | Eggs (reserve one egg white for topping) |
\N \N | Topping: |
⅓ cup | Sugar |
2 tablespoons | Soft butter |
1 tablespoon | Honey |
\N \N | 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.