| 1 | Dissolve the yeast in the water. |
| 2 | Beat the butter until creamy, then beat in the sugar, salt, honey, egg and egg yolks. |
| 3 | Beat in half of the flour, then the milk, then the remaining flour. |
| 4 | Set aside in a warm place to rise until doubled. |
| 5 | Deflate the dough, then divide into 24 pieces. |
| 6 | Shape the pieces into 2-inch squares and set on an 18x24-inch baking sheet which has been lined with buttered parchment or foil. |
| 7 | Brush with milk and sprinkle crumbs over the tops and sides of the buns. |
| 8 | Cover and let rise until doubled. |
| 9 | Bake at 400f for 20 minutes. |
| 10 | Mix the almond paste and egg white until smooth. |
| 11 | Add the remaining ingredients in order and mix until smooth. |
| 12 | Chill, then break into coarse crumbs. |
| 13 | This recipe was |
