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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 32 |
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From an earlier Betty Crocker edition: From old English Spring Festival to the goddesses. Later Christian influence added the cross. Mine from 1969 simply puts them under Holiday and Foreign Favorites . Read more . For those of you who actually own the 1969 edition it is page 79. Ingredients:
2 packages active dry yeast |
1/2 cup warm water (105-115 °) |
1/2 cup lukewarm milk, scalded then cooled |
3/4 cup unseasoned lukewarm mashed potatoes |
1/2 cup sugar |
1 1/4 teaspoon salt |
1/2 cup butter or margarine softened |
2 eggs |
1 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1 cup raisins (or currents--pva) |
1/2 cup citron (or dried/candied fruit of your choice, or orange peel-pva) |
4 1/2 cups gold medal flour (if using self rising flour, omit salt) |
egg yolk glaze |
quick white icing |
dissolve yeast in warm water. stir in milk, potatoes, sugar, salt, butter, eggs, cinnamon, nutmeg, raisins, citron and 2 1/2 cups flour. beat until smooth. mix in remaining flour to form soft dough. |
turn dough onto lightly floured board, knead until smooth and elastic, about 5 minutes. |
place in greased bowl; turn greased side up. cover; let rise in warm place until double, about 1 1/2 hours. |
punch down dough; divide in half. cut each half into 16 pieces. shape into a smooth balls and place about 2 inches apart on greased baking sheet. with scissors, snip a cross on top of each bun. cover; let rise until double, about 40 minutes. |
balls rise and snip |
heat over to 375°. brush tops of buns white egg yolk glaze. bake about 20 minutes or until golden brown. when cool, frost crossed on tops of buns with quick white icing. |
32 buns |
note: rolls can be baked in 2 greased ground layer pans. 9 x 1 1/2 inches, 16 buns in each pan. |
quick white icing |
mix 1 cup confectionser's sugar, 1 tablespoon water or milk and 1/2 teaspoon vanilla until smooth and of spreading consitency. |
egg yolk glaze |
mix one egg yolk and 2 tablespoons of cold water. |
Directions:
1. 130 MINUTES RISE TIME
2. -
3. Dissolve yeast in warm water. Stir in milk, potatoes, sugar, salt, butter, eggs, cinnamon, nutmeg, raisins, citron and 2 1/2 cups flour. Beat until smooth. Mix in remaining flour to form soft dough.
4. Turn dough onto lightly floured board, knead until smooth and elastic, about 5 minutes.
5. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours.
6. Punch down dough; divide in half. Cut each half into 16 pieces. Shape into a smooth balls and place about 2 inches apart on greased baking sheet. With scissors, snip a cross on top of each bun. Cover; let rise until double, about 40 minutes.
7. -
8. Let Balls Rise and snip a cross
9. -
10. Heat over to 375°. Brush tops of buns white Egg Yolk Glaze. Bake about 20 minutes or until golden brown. When cool, frost crossed on tops of buns with Quick White Icing.
11. -
12. Note: Rolls can be baked in 2 greased ground layer pans. 9 x 1 1/2 inches, 16 buns in each pan.
13. =======
14. Quick White Icing
15. =====
16. Mix 1 cup confectionser's sugar, 1 tablespoon water or milk and 1/2 teaspoon vanilla until smooth and of spreading consitency.
17. =====
18. Egg Yolk Glaze
19. ======
20. Mix one egg yolk and 2 tablespoons of cold water.
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