Virtual Sefer Honey Whipped Rolls

Honey Whipped Rolls
The submitter noted her husband makes these rolls for the DAV suppers.
1/4 C. sugar
1/4 C. honey
3 eggs
1 stick oleo
1/3 C. oil
8-10 C. hard wheat flour (bread flour)
2 tsp. salt
2 C. warm water
1 C. scalded milk
1 tsp. sugar
2 pkg. rapid rise yeast

In a small bowl, mix yeast, 1 tsp. sugar, and 1 C. warm water and set aside. Mix honey, sugar, salt, oleo, oil, (you can use an electric beater) beaten eggs, scalded milk, and 2 C. flour mixing well. Add yeast while still mixing, and gradually add flour until beater will no longer work. (Note: If you are using a mixer with dough hook, continue mixing it with the mixer.) Mix with large spoon until dough can be turned over on board. Knead until soft and pliable. Put dough into a large mixing bowl and let rise until double in size (about 2 hours) or until dough punched down in middle doesn¹t spring back up. Then punch down and work until the air bubbles are worked out. Pinch off the size rolls you want and place them in a greased baking sheet far enough apart for them to double in size (about an hour). Bake at 400 degrees until golden brown. You can butter the tops when done to keep them for getting dried out, so they can be heated up later.