Quick Hot Cross Buns
|Hot roll mix||16 Ounce (1 Package)|
|Dried currants/Raisins||2⁄3 Cup (10.67 tbs)|
|All-purpose flour||1 Cup (16 tbs), divided|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Egg||1 , slightly beaten|
|Powdered sugar||1⁄2 Cup (8 tbs), sifted|
Prepare hot roll mix according to package directions, adding currants, 1/4 cup of the flour, the granulated sugar, and cinnamon to the dry ingredients.
Turn out onto a lightly floured surface.
Knead in enough of the remaining flour to make moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Cover and let rest as directed.
Divide dough into 16 portions.
Shape each portion into a smooth ball.
Place about 2 inches apart on greased baking sheets.
Cover and let rise in a warm place until nearly double (20 to 30 minutes).
If desired, using a sharp knife or scissors, make a crisscross cut about 1/2 inch deep across top of each ball.
Combine egg and water; brush over tops.