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Prep Time: 105 Minutes Cook Time: 0 Minutes |
Ready In: 105 Minutes Servings: 8 |
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Easter Tradition Ingredients:
2 (1/4 ounce) packages active dry yeast |
1/2 cup water (110 to 115 degrees) |
1 cup warm milk (, 110 to 115 degrees) |
1/2 cup sugar |
1/4 cup butter or 1/4 cup margarine, softened |
1 teaspoon vanilla extract |
1 teaspoon salt |
1/2 teaspoon ground nutmeg |
6 1/2-7 cups all-purpose flour |
4 eggs |
1/2 cup dried currant |
1/2 cup raisins |
2 tablespoons water |
1 egg yolk |
1 cup confectioners' sugar |
4 teaspoons milk |
1/4 teaspoon vanilla extract |
Directions:
1. In a mixing bowl, dissolve yeast in water.
2. Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth.
3. Add eggs, one at a time, beating well after each.
4. Stir in the currants, raisins and enough remaining flour to form a soft dough.
5. Turn onto a floured board; knead until smooth and elastic, 6-8 minutes.
6. Place in a greased bowl; turn once to grease top.
7. Cover and let rise in a warm place until doubled, about 1 hour.
8. Punch dough down; shape into 30 balls.
9. Place on greased baking sheets.
10. Cut a cross on top of each roll with a sharp knife.
11. Cover and let rise until doubled, about 30 minutes.
12. Beat water and egg yolk; brush over rolls.
13. Bake at 375 degrees for 12-15 minutes.
14. Cool on wire racks.
15. For icing, combine sugar, milk and vanilla until smooth; drizzle over rolls.
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