Potato Hot Cross Buns
|Active dry yeast||2 Tablespoon|
|Warm water||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs), scalded then cooled (Lukewarm Temperature)|
|Mashed potato||3⁄4 Cup (12 tbs) (Unseasoned And In Lukewarm Temperature)|
|Sugar||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Raisins||1 Cup (16 tbs)|
|Citron||1⁄2 Cup (8 tbs)|
|All-purpose flour||4 1⁄2 Cup (72 tbs)|
|Egg yolk glaze||1⁄4 Cup (4 tbs)|
|Quick white icing||1⁄4 Cup (4 tbs)|
Dissolve yeast in warm water.
Stir in milk, potatoes, sugar, salt, butter, eggs, cinnamon, nutmeg, raisins, citron and 2 1/2 cups of the flour.
Beat until smooth.
Mix in remaining flour to form soft dough.
Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 1/2 hours.
Punch down dough; divide in half.
Cut each half into 16 pieces.
Shape into smooth balls and place about 2 inches apart on greased baking sheet.
With scissors, snip a cross on top of each bun.
Cover; let rise until double, about 40 minutes.
Heat oven to 375Â°.
Brush tops of buns with Egg Yolk Glaze.
Bake about 20 minutes or until golden brown.
When cool, frost crosses on tops of buns with Quick White Icing.
Note: Rolls can be baked in 2 greased round layer pans, 9x1 1/2 inches (16 buns in each pan).