Ingredients
- 2 teaspoons salt
- 2 packages yeast
- 8 cups all purpose flour
- 1-1/2 cups milk
- Margarine or butter
- Honey
- 3 large eggs
- 3/4 cup confectioner's sugar
Preparation
Step 1
In large bowl, combine salt, yeast, 2-1/2 cups flour. In 2 quart saucepan over medium heat, heat milk, 1/2 cup margarine, 1/3 cup honey and 1/2 cup water until very warm. Margarine or butter does not need to melt. Separate 2 eggs, refrigerate whites to use in glaze later. With mixer at low speed, gradually beat honey mixture into flour mixture just until blended. Increase speed to medium beat 2 minutes. Beat in egg, egg yolks, and 1-1/4 cups flour, continue beating 2 minutes, scraping bowl often. With spoon, stir in 3-1/2 cups flour to make soft dough.
Turn dough onto lightly floured surface and knead until smooth and elastic, about 20 minutes, working in more flour (about 1 cup) while kneading. Shape dough into balls, place in greased large bowl, turning dough to grease top. Cover, let rise in warm place until doubled, about 1 hour. Grease well 15-1/2 x 10-1/2" roasting pan. Punch down dough. Turn dough onto lightly floured surface, cover and let rest 15 minutes. Cut dough into 28 equal pieces, shape into balls, place in pan. In 1 quart saucepan, mix confectioners sugar, 1/4 cup softened margarine or butter (1/2 stick), 2 tablespoons honey, and reserved egg whites. Brush about half of the egg-white mixture over rolls in pan, cover and refrigerate remaining mixture. Cover dough, let rise until doubled, about 45 minutes. Preheat oven to 400 degrees. Over low heat, heat remaining egg-yolk mixture just until pourable, drizzle mixture over rolls. Bake rolls 20 minutes or until golden and rolls sound hollow when lightly tapped with fingers, covering with foil during last 10 minutes of baking time if rolls are browning too quickly. Immediately remove rolls from pan. serve warm.