Recipe(tried): Honey-Glazed Pan Rolls

Hi Toni - I think this is what you are looking for. It came from Good Housekeeping, December 1990.

HONEY-GLAZED PAN ROLLS

2 teaspoons salt
2 packages active dry yeast
about 8 cups all-purpose flour
1 1/2 cups mile
margarine or butter
honey
3 large eggs
3/4 cup confectioners' sugar

ABOUT 4 1/2 HOURS BEFORE SERVING OR EARLY IN DAY

1. In large bowl, combine, salt, yeast, and 2 1/4 cups flour. In 2 quart saucepan over medium heat, heat milk, 1/2 cup margarine or butter (1 stick), 1/3 cup honey and 1/2 cup water until very warm (120 to 130 degrees F). Margarine or butter does not need to melt completely.

2. Separate 2 eggs; refrigerate whites to use in glaze later. With mixer at low speed, gradually beat honey mixture into flour mixture until well blended. Increase speed to medium; beat 2 minutes. Beat in egg, egg yolks, and 1 1/4 cup flour; continue beating 2 minutes; scraping bowl often. With spoon, stir in 3 1/2 cups flour to make a soft dough.

3. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1 cup) while kneading. Shape sough into ball; place in greaded large bowl, turning dough to grease top. Cover; let rise in warm place (80 to 85 degrees F) until doubled, about 1 hour.

4. Grease well 15 1/2 inch by 10 1/2 inch 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.

5. 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 egg-white mixture over rolls in pan; cover and refrigerate remaining mixture. Cover dough; let rise until doubled; about 45 minutes.

6. Preheat oven to 400 degrees F. Over low heat, heat remaining egg-white 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. Or, cool on wire rack and reheat to serve olater. Makes about 28 rolls.

Good luck & enjoy.

Callie