DISSOLVE THE YEAST IN THE WATER. Beat the butter until creamy, then beat in the sugar, salt, honey, egg and egg yolks. Beat in half of the flour, then the milk, then the remaining flour. Set aside in a warm place to rise until doubled. Deflate the dough, then divide into 24 pieces. Shape the pieces into 2-inch squares and set on an 18x24-inch baking sheet which has been lined with buttered parchment or foil. Brush with milk and sprinkle crumbs over the tops and sides of the buns. Cover and let rise until doubled. Bake at 400F for 20 minutes.
MIX THE ALMOND PASTE and egg white until smooth. Add the remaining ingredients in order and mix until smooth. Chill, then break into coarse crumbs.
This recipe was adapted from "Modern Pastry Chef" by William J. Sultan. Nick Malgieri PRODIGY service Guest Chef