HOT CROSS BUNS
From Audrey
4 TO 4 -1/2 CUPS OF FLOUR
1/3 CUP SUGAR
TEASPOON SALT
TEASPOON CINNAMON
2 PACKAGES YEAST
CUP MILK
CUP BUTTER
3 EGGS 1-1/2
CUPS RAISINS
1 EGG WHITE
LIGHTLY BEATEN FROSTING:
1-1/2 CUPS PWD
SUGAR 2 TABLESPOONS BUTTER
1 TO 2 TABLESPOONS MILK TO PREPARE ROLLS,
IN LARGE BOWL,
COMBINE 1-1/2 CUP FLOUR,
SUGAR SALT,
CINNAMON AND YEAST AND MIX WELL IN SMALL SAUCE PAN, HEAT MILK AND BUTTER UNTIL VERY WARM.
ADD WARM LIQUID AND EGGS TO FLOUR MIXTURE and BLEND AT LOW SPEED WITH ELECTRIC BEATER UNTIL MOISTENED.
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BEAT 3 MINUTES AT MEDIUM SPEED.
STIR IN RAISINS AND FLOUR.
I USED THE BREAD HOOK TO KNEAD THE DOUGH, ABOUT 5 MINUTES.
PLACE IN GREASED BOWL AND LET RISE UNTIL DOUBLE IN SIZE.
GREASE 15 BY 10 INCH-BY-1-INCH BAKING PAN.
PUNCH DOWN DOUGH TO REMOVE THE AIR BUBBLES, CUT IN 35 EQUAL PORTIONS.
PLACE IN PREPARED PAN, 7 ROWS ONE WAY AND 5 THE OTHER WAY.
BRUSH WITH THE EGG WHITE, LET RISE IN A WARM PLACE UNTIL DOUBLE IN SIZE.
BAKE AT 375 DEGREES 15 TO 20 MINUTES OR UNTIL GOLDEN BROWN.
COOL SLIGHTLY.
TO
PREPARE FROSTING, IN SMALL BOWL, COMBINE PWD SUGAR, BUTTER, VANILLA AND
ONE TBS MILK AND BEAT WELL, ADD MORE ILK TO MAKE DESIRED PIPING
CONSISTENCY.
WOW.
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