1 c. milk
1/2 c. cooking oil
2 tbsp. honey
3 1/4 c. flour
1 pkg. active dry yeast
1 tsp. salt
2 eggs (reserve 1 white for topping)

TOPPING:

1/3 c. sugar/powdered sugar
2 tbsp. butter
1 tbsp. honey

Self-rising flour is not recommended.

In saucepan, heat first 3 ingredients until warm (120 to 130 degrees). Lightly spoon flour into measuring cup; level off. In large bowl, blend 1 1/2 cups flour, yeast, salt, eggs and warm liquid. Beat 3 minutes at medium speed. By hand, stir in remaining 1 3/4 cups flour. Dough will be soft and sticky. Cover; let rise in warm place until light and doubled in size, 45-60 minutes.

Generously grease two 8 or 9-inch round cake or pie pans. Stir down dough, beating 30 seconds. Drop tablespoonfuls of dough side by side in single layer in prepared pans, making about 10 rolls per pan.

Combine topping ingredients and drizzle half over rolls, cover; let rise again in warm place until doubled in size, 20-30 minutes. Drizzle remaining topping over rolls before baking.

Preheat oven to 350 degrees. Bake 25-30 minutes until golden brown. Immediately remove from pan. Makes about 20 rolls.