1 package active dry yeast
1/4 cup warm water
1 teaspoon honey
4 cups unsifted flour
1 cup butter, softened
1 teaspoon salt
1/4 cup honey
3 egg yolks, beaten
3/4 cup milk, scalded

Soften yeast in warm water; mix in 1 teaspoon honey and set aside for 5 minutes until yeast begins to foam.

Using a pastry cutter or two knives, cut butter into flour and salt until mixture resembles coarse crumbs. Stir in yeast, 1/4 cup honey, egg yolks and milk. Beat well with mixer. Cover and refrigerate overnight.

The next morning, roll half of the dough into a 12 x 10-inch rectangle. Spread with mixture of melted butter and honey; sprinkle with cinnamon.

Roll up jelly-roll style. Using a sharp knife, slice into rolls (rolls will form a spiral) and place in greased 9 x 13-inch pan. Repeat with remaining dough.

Allow to rise until double, about 1 hour (may take longer on humid or cold days).

Bake in a preheated 375°F for 30 to 35 minutes. Drizzle with a glaze made by combine 1/4 cup melted butter with 1/2 cup honey.

Makes 12 rolls.