Category: Breads - Yeast - Rolls

  Date Posted: 10/2/2009

  Author: {Unknown}

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  Prep Time:

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  Serves: makes 18 buns

2 pkgs. active dry, or 2 cakes compressed, yeast
1/3 cup water
1/3 cup milk scalded
1/2 cup salad oil or melted shortening
1/3 cup sugar
3/4 tsp. salt
3 1/2 to 4 cups sifted all-purpose flour
1 tsp. powdered cinnamon
3 eggs
2/3 cup currants
3 Tbsp. milk
confectioner’s topping

1. Soften active dry yeast in warm water, or lukewarm water for compressed yeast. Combine milk, salad oil or shortening, sugar, and salt in mixing bowl. Let cool to lukewarm. Sift 1 cup flour and the cinnamon into milk mixture. Add eggs. Beat well. Stir in softened yeast and currants. Add enough remaining flour to make soft dough. Cover bowl with damp cloth. Let rise in warm, not hot, place about 1 1/2 hours, or until doubled.

2. Punch dough down. Turn it out on floured board. Roll it out lightly to about 1/2 inch thickness. Cut in rounds with 2 1/2-inch biscuit cutter. Grease two (8x8x2 inch) pans place 9 buns in each. Use scissors and snip top if each bun to form a cross. Cover pans with folded kitchen towel. Let rise in warm place about 45 minutes to 1 hour, or until almost double.

3. Start oven at moderate (375 deg). Brush tops of buns with milk. Bake 15 to 20 minutes, or until buns are lightly browned and shiny on top. Turn out on cake rack to cool. Drizzle tops with Confectioners’ Topping.

Confectioner’ Topping: Combine 1 1/2 cups sifted powdered sugar with warm water to make spreading consistency. Beat well.

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