Hot Cross Buns

• 4 3/4 to 5 1/2 c. all-purpose flour
• 1/3 c. sugar
• 1 1/2 tsp. Spice Islands ground cinnamon
• 1/2 tsp. salt
• 1/4 tsp. Spice Islands ground nutmeg
• 2 pkg. Fleischmann's active dry or RapidRise yeast
• 3/4 c. milk
• 1/2 c. water
• 1/4 c. butter or margarine
• 3 eggs (at room temperature)
• 1 (8 oz.) pkg. Dromedary pitted dates, snipped or Dromedary chopped dates
• 1 egg white, lightly beaten with 1 Tbsp. water

1. In a large bowl, combine 1 1/2 cups flour, sugar, cinnamon, salt, nutmeg and undissolved yeast.
2. Heat milk, water and butter until hot to touch (125u0b0 to 130u0b0).
3. Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
4. Add eggs and 1/2 cup flour.
5. Beat 2 minutes at high speed, scraping bowl occasionally.
6. With spoon, stir in enough additional flour to make soft dough.
7. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover and let rest on board 20 minutes (10 minutes for RapidRise yeast). *

flour, sugar, ground cinnamon, salt, ground nutmeg, rapidrise yeast, milk, water, butter, eggs, dates, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=567954 (may not work)