Italian Lenten Buns

• 1/4 c. water
• 1 tsp. sugar
• 1 pkg. dry yeast
• 1/3 c. white seedless raisins
• warm water
• 1 (4 oz.) jar maraschino cherries
• 1 c. milk, scalded
• 1 1/2 tsp. salt
• 1 Tbsp. vegetable shortening
• 1 Tbsp. olive oil
• 1/4 c. pine nuts, chopped
• about 2 1/2 c. flour
• 4 Tbsp. sugar

1. Combine 1/4 cup water, 1 teaspoon sugar and yeast.
2. Let stand.
3. Soak raisins in warm water until soft and swollen.
4. Pat dry before using.
5. Combine milk, 4 tablespoons sugar, shortening, olive oil, pine nuts, raisins, drained and chopped cherries and about 1 cup flour.
6. Beat until flour is well blended.
7. Stir in softened yeast.
8. Add about 1 1/4 cups flour and stir.
9. Sprinkle dough lightly with flour and knead for about 5 minutes on well floured board.
10. Add more flour as needed to prevent sticking.
11. Let rise in greased bowl in warm place until doubled, about 45 minutes.
12. Punch down.
13. Break off small pieces and shape into buns. Place on greased baking sheet.
14. Let rise.
15. Bake at 400u0b0 for 30 to 35 minutes.

water, sugar, yeast, white seedless raisins, water, maraschino cherries, milk, salt, vegetable shortening, olive oil, pine nuts, flour, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=58578 (may not work)