HOT CROSS BUNS

1 (16 oz) package hot roll mix such as Pillsbury's
3/4 cup currants
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup warm water (120-130 degrees F)
2 eggs, divided use
2 tablespoons butter or margarine, softened
1 cup confectioner's sugar
1 tablespoon lemon juice

In bowl combine hot roll mix, yeast packet (included with mix), currants, cinnamon and allspice. Stir in hot water; 1 egg and butter until soft dough forms. On lightly floured surface knead dough until smooth, about 5 minutes. Cover dough with plastic wrap; let rest 5 minutes.

Coat a (9-inch) square pan with cooking spray.

Cut dough into 9 equal pieces; roll each piece into a ball. Evenly space dough balls in pan. Cover pan; let rise in warm area until doubled in size, about 20 minutes.

Preheat oven to 375 degrees F.

Uncover rolls; cut cross into top of each. Beat remaining egg. Brush roll tops with some of egg.

Bake 20-25 minutes or until golden brown. Cool on rack 15 minutes. Remove from pan; cool completely on rack.

Combine sugar with lemon juice until smooth; drizzle over cooled buns.

Makes 9 hot cross buns
Source: Woman's World magazine, April 17, 2001

Category:  Breads, Yeast Breads
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