3 1/2 c. flour
1 tsp. salt
1 pkg. dry yeast
1 c. milk
1/2 c. oil
2 tbsp. honey
2 eggs, reserving 1 egg white for topping

TOPPING:

1/3 c. sugar
2 tbsp. butter
1 tbsp. honey
1 egg white (reserved)

Grease two 8 inch round cake pans. In large mixer bowl combine 1 1/2 cups flour, salt and yeast; blend well. In small saucepan, heat milk, oil and 2 tablespoons honey until very warm. Add warm liquid, 1 egg and 1 egg yolk to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in remaining 2 cups flour to form a soft dough. Cover loosely with plastic wrap and cloth towel. Let rise in warm place 45-60 minutes.

On well floured surface, toss dough lightly until no longer sticky. Divide dough into 20 pieces; shape into balls. Place in pans. In small bowl combine topping ingredients; drizzle half over rolls. Cover, let rise in warm place 20- 30 minutes.

Heat oven to 350 degrees. Drizzle remaining topping over rolls. Bake for 25-30 minutes. Immediately remove from pans. Makes 20 rolls.