Grease sheet pan and dust with cornmeal; reserve.

Combine roll mix with hot water, honey, egg and butter. Prepare dough according to package directions.

Divide dough in two and roll each half into 12 x 9 x 1/2-inch rectangle. Cut each piece crosswise into 1-inch strips.

Brush dough strips with egg wash, then sprinkle with topping of choice. Twist and place strips on prepared sheet pan. Cover with plastic wrap; let rise until almost doubled in bulk.

Bake at 375 degrees F until lightly browned, about 12 minutes.

Recipe and Photo Courtesy of The National Honey Board.