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(Makes 32 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.)

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