2 cakes compressed yeast
1/4 c. lukewarm water
1 c. milk
1/4 c. butter
1/2 c. sugar
1 tsp. salt
2 eggs, beaten
5 c. flour

HONEY TOPPING:

1/4 c. butter
2/3 c. confectioners' sugar
1 egg white
2 tsp. strained honey

Crumble the yeast in the warm water. Let stand 5 to 10 minutes.

In a saucepan, combine the milk, butter, sugar, and salt. Heat to scalding; when tiny bubbles form around the edge of pan and liquid reaches 180 degrees. Cool this mixture to lukewarm, then add the yeast and eggs; beat well. Add about 5 cups of flour or enough to make a soft dough and mix well. Turn out on a lightly floured board. Allow the dough to rest for 10 minutes. Then knead it until it is smooth and elastic. Place in a lightly greased bowl and allow to double in bulk.

Punch the dough down. The next step can be done two ways. 1) Shape it into long strips 6 x 1/2 inch. Coil in the bottom of greased muffin tins, about 2 inches in diameter, beginning at the outer edges of the pans and cover the bottoms. 2) Roll dough about 1/4 inch thin; brush with butter and cut in strips about 6 x 1 1/2 inches wide. Coil the strips loosely around two fingers and stand on end in a baking pan, leaving plenty of room between.

Mix the honey topping ingredients and brush the topping on the top of the rolls. Let rise until double in bulk. Bake in 375 degree oven for 25 minutes or until done.