Hot Cross Buns

Make Plain Roll Dough for this recipe

Plain Roll Dough

1 cup milk, scalded
2 tablespoons shortening
2 tablespoons sugar
1 teaspoon salt
1 cake fresh or 1 package granular yeast
1/4 cup lukewarm water
1 well-beaten egg
3 1/2 cups flour

Combine milk, shortening, sugar, and salt; cool to lukewarm.

Add yeast softened in lukewarm water; add egg.

Gradually stir in flour to form soft dough.

Beat vigorously; cover and let rise in warm place (82) until doubled in bulk, about 2 hours.

Turn out on lightly floured surface and proceed as desired under variation.

Either the shortening or sugar or both may be increased in this recipe to 1/4 cup to make a richer roll.

Makes 2 dozen rolls.

Hot Cross Buns

Add 2/3 cup currants and 1/2 teaspoon cinnamon to 1 recipe Plain Roll Dough.

Form in buns and flatten slightly.

Brush top with slightly beaten egg white or milk.

Let rise until very light.

Using scissors, snip top of buns at right angles to form cross.

Bake in moderately hot over (375) 25 to 30 minutes.

While hot, brush lightly with confectioners Frosting Cool, then make cross with more frosting.

Makes 1 1/2 dozen buns.

Confectioners Frosting:

Add sufficient top milk or cream to 2 cups confectioners sugar to make a spreading consistency. Add dash of salt and 1 teaspoon vanilla.