 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 30 |
|
From Wills Point, Texas, Dorothy Pritchett shares the recipe for this Easter morning treat. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
1 cup warm milk (110° to 115°) |
1/2 cup sugar |
1/4 cup butter, softened |
1 teaspoon vanilla extract |
1 teaspoon salt |
1/2 teaspoon ground nutmeg |
6-1/2 to 7 cups king arthur unbleached all-purpose flour |
4 eggs |
1/2 cup dried currants |
1/2 cup raisins |
glaze: |
2 tablespoons water |
1 egg yolk |
icing: |
1 cup confectioners' sugar |
4 teaspoons milk |
1/4 teaspoon vanilla extract |
Directions:
1. In a large bowl, dissolve yeast in water. Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour. Beat until smooth. Add eggs, one at a time, beating well after each. Stir in the currants, raisins and enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; shape into 30 balls. Place on greased baking sheets. Cut a cross on top of each roll with a sharp knife. Cover and let rise until doubled, about 30 minutes.
4. Beat water and egg yolk; brush over rolls. Bake at 375° for 12-15 minutes or until golden. Cool on wire racks. For icing, combine the confectioners' sugar, milk and vanilla until smooth; drizzle over rolls. Yield: 2-1/2 dozen.
|
|