1 c  Milk
1/2 c  Cooking oil
2 tb Honey
3 1/4 c  All-purpose flour
1 pk Active dry yeast
1 ts Salt
2    Eggs (reserve one egg white
-for topping)
Topping:
1/3 c  Sugar
2 tb Soft butter
1 tb Honey
The reserved egg white

In saucepan heat milk, cooking oil, and honey until very warm.

In a largebowl, blend 1 1/2 cups flour, yeast, salt, eggs and warm liquid
mixture. Beat 3 minutes with dough hooks, then add the remaining 1 3/4 cups
flour and mix for about 2 more minutes until all is blended. Dough will be
soft and sticky.

Cover and let rise in warm place until light and doubled in size.
Generously grease two 8 inch round cake pans. Stir down dough, beating with
dough hooks for 30 seconds. Drop dough tablespoon by tablespoon into a
single evenly spaced layer in the prepared pans, about ten tablespoons per
pan. Combine topping ingredients and drizzle half of the mixture over the
rolls. Cover, let rise again in a warm place until doubled in size. Drizzle
remaining topping over rolls and bake at 350 degrees for 25-30 minutes or
until golden brown. Immediately remove from pan and serve.