Instructions: 1 - Have ready 24 regular-size (2 1/2-inch) muffin cups. 2. Dough: Stir yeast and 1/2 teaspoon of the sugar into milk. Let stand 10 minutes or until foamy. 3. Meanwhile mix remaining sugar and the flour in a large bowl. Make a well in center of flour mixture. Pour in yeast mixture, butter and egg whites. Stir with a wooden spoon until flour is incorporated and a soft dough forms (dough will pull away from sides of bowl). 4. Turn dough out onto a lightly floured surface. Knead about 5 minutes, until smoooth and elastic, sprinkling surface with more flour if sticky. 5. Wipe bowl clean. Spray with vegetable cooking spray. Place dough in bowl and turn to oil all sides. Cover bowl with plastic wrap and let dough rise in a warm draft4ree place about 1 hour until doubled. 6. Grease muffin cups. Place 1 teaspoon butter, 2 teaspoons honey and 2 teaspoons hazelnuts in each. 7. Punch down dough and knead in bowl several times. Turn out onto floured surface. Roll into a 21x12-inch rectangle. Sprinkle with cinnamon sugar.

With a long side facing you, roll tightly lengthwise, jelly-roll style. Cut crosswise in 24 pieces. 8. Arrange cut ide down in muffin cups. Let rise in a warm place 50 minutes until doubled. 9. Meanwhile heat oven to 3500F. Place muffin pans on cookie sheets to catch drips. Bake 30 to 35 minutes until golden brown. 10. Invert muffin tins on a cookie sheet. Slowly lift pan letting excess honey drip onto buns. Cool 15 minutes; serve warm. ( Makes 24.

NOTES : L-Cost

Prep: 35 mn Rise: 1 hr50min Bake.: 35 mn Cost per Bun: 20

Planning Tip: These freeze well for up to 2 months foil-wrapped in a single layer. Reheat, wrapped, in a 3500F oven 25 minutes.

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