Recipe: Honey Rolls and Honey Twist Rolls (baked in muffin pan)

Hi Zelda, These recipes fit your description. I hope one of them is it! I'm sure you could substitute hot roll mix for the dough if that would be more like your Mother's. And thank you Irene for sharing the other recipes! Happy Baking to you both, Betsy

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HONEY ROLLS

FOR THE DOUGH:
2 cakes yeast
1/4 cup warm water
1/4 cup butter, melted
1/2 cup white granulated sugar
2 eggs, well beaten
1 cup milk, very warm
4 cups flour
1 1/4 tsp. salt
Butter, softened (for spreading on dough)

FOR THE HONEY-BUTTER TOPPING:
2 cups powdered sugar
1/2 cup butter, melted
2 egg whites
6 tbsp. honey

Dissolve yeast in the 1/4 cup warm water and set aside.

Mix the 1/4 cup melted butter, granulated sugar, eggs and milk. Add the yeast mixture. Add all to the flour and salt which have been sifted together.

Roll out dough 6-inches long and about 1/4-inch in thickness. Spread with butter. Cut into 1-inch strips. Roll each strip around finger and slide off into 18-20 greased muffin pan cups.

Beat topping ingredients until like syrup. Put 2 or 3 teaspoons over each roll. Let rise at least 1 hour.

Bake 15 to 20 minutes at 350 degrees F.

Makes 18-20 rolls

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HONEY TWIST ROLLS

FOR THE DOUGH:
2 cakes compressed yeast
1/4 cup lukewarm water
1 cup milk
1/4 cup butter
1/2 cup white granulated sugar
1 tsp. salt
2 eggs, beaten
5 cups flour (or as needed)
Margarine, softened (for spreading on dough)

FOR THE HONEY TOPPING:
1/4 cup butter
2/3 cup confectioners' sugar
1 egg white
2 tsp. strained honey

Crumble the yeast in the 1/4 cup warm water. Let stand 5 to 10 minutes.

In a saucepan, combine the milk, 1/4 cup butter, granulated sugar, and salt. Heat to scalding; when tiny bubbles form around the edge of pan and liquid reaches 180 degrees F. Cool this mixture to lukewarm.

Add the yeast and eggs to the lukewarm milk mixture; beat well. Add about 5 cups of flour or enough to make a soft dough and mix well. Turn out on a lightly floured board. Allow the dough to rest for 10 minutes.

Knead dough it until it is smooth and elastic. Place in a lightly greased bowl and allow to double in bulk.

Punch the dough down. The next step can be done two ways: 1) Shape it into long strips 6 x 1/2-inch. Coil in the bottom of greased muffin tins, about 2-inches in diameter, beginning at the outer edges of the pans and cover the bottoms. Or 2) Roll dough about 1/4-inch thin; brush with softened margarine and cut in strips about 6 x 1 1/2-inches wide. Coil the strips loosely around two fingers and stand on end in a baking pan, leaving plenty of room between.

Mix the honey topping ingredients and brush the topping on the top of the rolls. Let rise until double in bulk.

Bake in 375 degree F oven for 25 minutes or until done.

Source: Community cookbooks (unknown titles)