Dissolve yeast and 1 teaspoon sugar in warm water in a large mixing bowl, stirring well; let stand 5 minutes or until bubbly. Add 1/3 cup sugar, eggs, shortening, milk powder, salt, and 4 3/4 cups flour; beat at low speed of electric mixer until smooth. Stir in enough remaining flour to make a soft dough (dough will be sticky).
Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Cream butter; gradually add remaining 1 cup sugar, beating until light and fluffy. Add 3/4 cup honey, beating well. Set aside.
Punch dough down; let rest 5 minutes. Turn dough out onto a floured surface; divide dough in half. Roll each half into a 12- x 8-inch rectangle, and spread each with half of butter-honey mixture. Sprinkle one-third of Anna Maude's Honey Almond Rolls, terrific with tea. toasted almonds over each rectangle. Roll up jellyroll fashion, beginning at long side; moisten edges with water to seal. Cut rolls in 1-inch slices; place slices, cut side down, in two 13- x 9- x 2-inch baking pans.
Bake at 350° for 25 minutes or until lightly browned. Combine powdered sugar, water, and remaining honey, mixing well; drizzle over warm rolls, and sprinkle with remaining almonds.