Honey Rolls


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Preparation info

  • About

    5 dozen

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 eggs, separated
  • 1 teaspoon baking powder
  • 1½ to 2 cups sifted all-purpose flour
  • 1 cup honey
  • 2 cups sugar
  • 1 cup water
  • Oil for deep frying
  • Ground cinnamon


  1. Beat the egg whites with the baking powder until stiff. Beat egg yolks until light, add to egg whites, and beat until creamy. Stir in enough flour to make a soft dough.

  2. Turn the dough out onto a lightly floured board and knead with oiled hands until smooth. Dough will be a little sticky. Continue kneading until dough blisters and forms bubbles when sliced with a knife.

  3. Combine the honey, sugar and water. Bring to a boil and boil for ten to fifteen minutes. Keep the syrup hot while frying the pastries.

  4. Form dough into one-inch balls. Roll out each ball very thinly and cut into rectangles. Drop them, one at a time, into the oil heated to 360°F. on a frying thermometer. With two forks turn the fritter immediately and roll up into a cylinder.

  5. Remove from oil when golden and dip immediately into the hot syrup. Place on cake racks to drain. Sprinkle with cinnamon.

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