Honey Bee Rolls

4 Tbsp. dry yeast

1 c. warm water

1 tsp. sugar

1 c. butter

1 heaping Tbsp. salt

½ c. potato flakes

10–12 c. flour

6 eggs

1 c. Cox Honeyland's Honey

4 c. milk

Dissolve yeast in warm water and sugar. Scald milk on stovetop. Add butter, salt, potato flakes, and four cups of flour. Add eggs one at a time. Then, add remaining flour to the dough until it holds together but is not stiff. Let the dough rise until doubled. Roll out the dough. For dinner rolls, cut with a circle cutter, dip in melted butter, fold in half, put in a pan, and let rise. Bake at 350 °F for 15 minutes or until light brown. 

For cinnamon rolls, spread with melted butter, then sprinkle cinnamon and brown sugar and, if desired, raisins and nuts. To make sticky buns, spread with your favorite Cox Honeyland's Creamed Honey and dried fruits or nuts. Frost with powdered sugar mixed with vanilla, milk, and butter. You can also frost with ½ cup Cox Honeyland's Creamed Honey, 3 oz. cream cheese, and powdered sugar to thicken.