1 c. milk, scalded
1/4 c. shortening
1/2 c. sugar
1 tsp. salt
2 pkgs. yeast
1/4 c. lukewarm water
2 eggs, beaten
5-6 c. flour

HONEY TOPPING:

1/4 c. butter
2/3 c. confectioners' sugar
1 egg white
2 tbsp. honey, warmed

Cream all ingredients for topping and brush on twist before baking.

Pour hot milk over shortening, sugar and salt. Let cool to lukewarm. Dissolve yeast in lukewarm water and add to milk mixture. Add eggs. Beat in flour to make a soft dough. Turn out on floured board and knead until smooth. Place in a greased bowl, turn to grease top. Cover and let rise until doubled in bulk. Punch down. Shape into long roll about 1" in diameter. Coil the roll into a greased cake pan, beginning at the outside edge and covering the bottom. Brush with Honey Topping. Let rise until doubled in bulk. Bake at 350 degrees for 30 to 45 minutes.