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Buns 2 pkg. active dry yeast 1/2 c. warm water (105-115 degrees) 1/2 c. lukewarm milk 1/2 c. sugar 1/2 c. butter or margarine, softened 3/4 c. unseasoned lukewarm mashed potatoes 4 1/2 c. all-purpose flour 1 1/4 tsp. salt 1 tsp. cinnamon 2 eggs 1 c. raisins 1 c. currents Dissolve yeast in warm water. Stir in milk, potatoes, sugar, salt, butter, eggs, cinnamon, raisins, currents, and 2 1/2 c. flour. Beat until smooth. Add remaining flour to form soft dough. Pour onto lightly floured surface and knead about 5 minutes, until dough is elastic. Place in greased bowl and turn dough with greased side up. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Punch dough down and divide in half. Cut each half into 16 pieces. Shape into small balls and place on greased baking sheet about 2" apart. With scissors, snip a cross on the top of each. Cover and let rise until doubled, about 40 minutes. Preheat oven to 375 degrees. Brush tops with egg yolk glaze. Bake 20 minutes or until golden brown. When cool, frost tops with quick white icing. Egg Yolk Glaze 1 egg yolk 2 Tbsp. cold water Whisk well. Quick White Icing 1 c. confectioner's sugar 1 Tbsp. water or milk 1/2 tsp. vanilla Mix until smooth and of spreading consistency. (Add additional sugar if too thin to reach right consistency.) This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |