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(Makes 32)
1 pkg. active dry yeast
1 1/2 c. warm water (about
110 degrees)
1 Tbsp. honey
1 tsp. salt
5 to 5 1/4 c. flour
melted butter

*Quarter dough, then cut each quarter in 8 pieces. In
large bowl of electric mixer, sprinkle yeast over warm water;
stir to dissolve. On medium speed beat in honey, then gradual-
ly beat in 3 cups of the flour. Beat well until mixture pulls
away from bowl in stretchy strands. With wooden spoon, gradu-
ally add enough of remaining flour to make a soft dough. Knead
on lightly floured board until smooth and elastic, about 10
minutes, adding flour, if necessary. With a knife, cut dough
in 32 equal pieces.* Roll each piece in a 10-inch rope;
arrange about 1-inch apart on greased cookie sheets. Let rise
in warm place 15 minutes or until slightly puffy. Brush each
lightly with butter; sprinkle lightly with salt.
Bake at 400 degrees for 15 minutes or until golden. Cool on
wire rack slightly and serve.

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