Recipe: 60 Minute Hot Cross Buns (using rapid rise yeast)

60 MINUTE HOT CROSS BUNS

3 1/4 cups flour, divided use
1 tablespoon sugar
1 package Rapid Rise Yeast
1 teaspoon salt
1 cup hot water (125 to 130 degrees F)
1 tablespoon butter
3/4 cup dried fruit (citron, raisins, cherries)
Egg white (for brushing tops)
FOR THE FROSTING:
1 cup confectioners sugar
1 to 2 tablespoons milk

Preheat oven to 400 degrees F. Grease a baking sheet.

Set aside 1 cup flour. In large bowl, mix the remaining 2 1/4 cups flour, salt, sugar, and yeast. Add 1 cup hot water and butter and mix in only enough more flour to make a soft dough. Knead 4 minutes. Add fruit and knead it in.

Shape into 8 to 10 balls and place on about 2-inches apart on prepared baking sheet. Cover and place over a shallow pan half filled with boiling water for 15 minutes.

TO BAKE:
Brush tops of buns with egg white.

Bake at 400 degrees F for 20 to 25 minutes. Cool.

TO MAKE THE FROSTING:
Add milk to confectioners sugar and stir until smooth (adjust consistency by adding more confectioner's sugar or milk as needed).

Apply crosses on cooled buns with confectioners sugar frosting.

Makes 8 to 10 rolls
Adapted from source: Woman's Day magazine