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Prepare hot roll mix in large bowl according to package directions, adding 2 tablespoons honey to liquid. Cover kneaded dough with bowl and let rest 5 minutes.
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Melt butter in small saucepan over medium heat. Add remaining 4 tablespoons honey; stir in lemon peel.
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Roll dough into 36 balls (about 1- to 1-1/2-inch diameter each). Form clusters of three balls; dip each in honey mixture then in almonds. Place each cluster in well-greased muffin cup. Cover and set in warm place to rise about 30 minutes or until doubled in bulk.
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Bake in preheated 350°F oven 15 to 20 minutes or until lightly browned. Brush with honey mixture, if desired. Remove from pan and cool slightly on wire rack. Serve warm or cool.
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Variation
Dough may be dipped in honey mixture then in chopped parsley, rosemary or other fresh herbs.
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