ICED COFFEE BUNS
Source: Great American Home Baking
Makes 2 dozen

FOR THE DOUGH:
1 package active dry yeast
2 tablespoons granulated sugar
1 cup warm milk (105 - 115 degrees F)
1 cup (2 sticks) butter, softened
1/4 teaspoon salt
3 cups all purpose flour
FOR THE FILLING:
5 tablespoons butter, softened
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
FOR THE GLAZE AND ICING:
1 large egg, lightly beaten
1/2 cup confectioners' sugar

1. In a large bowl, dissolve yeast and sugar in warm milk. Let stand until foamy, 5 to 10 minutes

2. Beat butter and salt into yeast mixture at medium speed. At low speed, beat in flour,1/2 cup at a time, until soft dough forms.

3. On a floured surface, using a floured rolling pin, roll dough into an 18-inch square. Cut into 24 squares. Let dough rest for 5 minutes.

4. To prepare filling, beat together all ingredients at medium speed until smooth.

5. Grease 2 baking sheets. Spread a teaspoon of filling over each dough square to within 1/2 inch of edges. Bring corners of dough up over filling; twist to seal.

6. Place buns, seam-sides up, 3 inches apart, on prepared baking sheets. Cover loosely with a damp cloth; let rise in a warm place until doubles, 2 hours.

7. Preheat oven to 450 degrees F. Brush buns with beaten egg. Bake buns until golden brown,10 minutes. Transfer buns to wire racks to cool slightly.

8. To prepare icing, mix together confectioners' sugar and water until smooth. Drizzle over warm buns. Cool completely.