Hot Cross Buns With Dried Cranberries |
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Prep Time: 120 Minutes Cook Time: 12 Minutes |
Ready In: 132 Minutes Servings: 10 |
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I love making these rolls every Lent. Don't be put off by the preparation time-it takes 90 minutes for the dough to raise! The cranberries make a delicious difference! Try them-I guarantee you'll love them! Ingredients:
3 3/4-4 1/4 cups all-purpose flour |
1/4 cup sugar |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
1 (1/4 ounce) package active dry yeast |
3/4 cup milk |
1/2 cup butter or 1/2 cup margarine, cut up |
3 eggs |
1 cup dried sweetened cranberries |
1 egg white, beaten |
3/4 cup powdered sugar |
1/4 teaspoon vanilla extract |
1 -2 tablespoon milk |
Directions:
1. Combine 1 1/2 cups flour, sugar, salt, cinnamon and yeast in a large mixing bowl; mix well.
2. Combine 3/4 cup milk and butter in a small saucepan; cook over medium heat until very warm (120 to 130°F.). Add warm liquid and eggs to flour mixture; mix on low speed until blended. Beat on medium speed for 3 minutes. Stir in 2 1/4 to 2 3/4 cups additional flour by hand until dough forms and pulls away from side of bowl. Stir in cranberries.
3. Turn dough out onto lightly floured surface. Knead dough for 5 to 6 minutes or until smooth and elastic. Place dough in a lightly oiled bowl and roll it around to coat. Cover and let rise in a warm place until doubled in size, 50 to 60 minutes.
4. Lightly grease a large cookie sheet. Punch down dough; divide into 24 equal pieces. Shape each piece into a smooth ball; place 1 1/2 inches apart on prepared cookie sheet. With scissors, snip a cross in top of each roll. Cover; let rise until doubled in size, 20 to 30 minutes.
5. Heat oven to 375°F Brush rolls with egg white.
6. Bake for 12 to 15 minutes or until rolls are golden brown. Cool slightly. Combine glaze ingredients in a small mixing bowl, adding enough milk for desired consistency. Using a decorating bag or spoon make a cross on top of each roll with glaze.
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