Grandma'S Tea Cakes

• 2 pkg. active dry yeast
• 1/2 c. warm water
• 1/4 c. scalded milk
• 1/2 c. salad oil or melted shortening
• 1/3 c. sugar
• 3/4 tsp. salt
• 2 1/2 to 3 c. sifted flour
• 1/2 to 1 tsp. cinnamon
• 1/4 c. currants
• 2 eggs, beaten

1. Softenteast in warm water.
2. Combine milk, shortening, sugar and
3. salt.tift
4. togethert cup of flour and currants. Stir in milk
5. mixture.
6. Add
7. well beaten eggs.
8. Add yeast and remaining flour.
9. Mix
10. well.tnead.tut
11. into large greased bowl.
12. Brush top of dough with melted butter.
13. Cover; let rise until doubled in bulk.
14. Shape into small, round buns.
15. Put on greased pan.
16. Let rise until doubled in bulk.
17. Beat together 1 egg and
18. 1/2 cup milk.
19. Brush on buns and sprinkle with sugar. Bake at 350u0b0 for 15 to 20 minutes.

active dry yeast, warm water, milk, salad oil, sugar, salt, flour, cinnamon, currants, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=440604 (may not work)