3 1/2 c  Flour (More If Necessary)

    1/4 c  Sugar

      1 ts Salt

      1 pk Dry Yeast

           Butter Or Margarine Softened
    2/3 c  Very Warm Water

      2    Eggs, Room Temperature

    1/2 c  Honey

    3/4 c  Chopped Almonds

  Mix 3/4 cup flour, sugar, salt and undissolved yeast in large bowl. Add
  softened butter. Gradually add water and beat 2 minutes on medium speed of
  electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour.
  Beat on high speed 2 minutes, scraping bowl occasionally. Stir in enough
  additional flour to make stiff dough. Turn out onto lightly floured board
  and knead until smooth and elastic, 5 to 10 minutes. Place in greased bowl,
  turning to grease top. Cover and let rise in warm place until doubled.
  Punch dough down. Divide in halves. On lightly floured board, roll half of
  dough to 15- x 12-inch rectangle. Spread with 2 tablespoons softened
  butter. Fold in half. Roll out again to 15- x 12-inch rectangle. Spread
  with 2 tablespoons more butter. Fold in half and roll out to 18- x 6-inch
  rectangle. Cut dough lengthwise into 6 (1-inch) strips. Fold each strip in
  half lengthwise so that it is 1/2-inch wide. Gently roll to round and
  lengthen each strip to rope 1/4 to 1/2 inch in diameter. Hold one end of
  each rope firmly and wind dough loosely around to form coil. Tuck end
  underneath. Place on greased baking sheets about 2 inches apart. Repeat
  with remaining dough. Cover and let rise in warm place until doubled. Heat
  honey until thin. Gently brush rolls with half of honey and sprinkle with
  almonds. Bake at 400C8F 15 minutes or until browned. Remove from baking
  sheets and cool on wire racks. Drizzle while hot with remaining honey.
  From:  The Los Angeles Times.