Honey Challah Rolls

In mixer, combine

3 ½ c White Lily plain flour

2 pkg yeast

1 ½ t salt

Separate one egg and set aside the white

Add yolk and another egg, 1 c hot water, 2 T honey, 2 t oil to mixture above.

Mix vigorously. Knead with dough hook for about 6 min. Add flour if too sticky.

Make sure dough is smooth and elastic.

Place in greased bowl sprayed with Pam.

Cover with plastic wrap and damp towel.

Let rise in warm place about 30 min.

Punch down dough, let rest 5 min.

Divide evenly.

Shape into 16 balls

Arrange ungreased 9” layer cake pan.

10 around outside, then 5, then 1 in the center.

Lightly beat reserve egg white and brush over rolls.

Sprinkle with sesame seeds.

Cover and let rise until doubles, about 15 min.

Bake 22 min at 350o or until golden brown.
Serve warm.