Hot Cross Buns

• 6 to 7 c. Pillsbury Bread Flour
• 1/2 c. sugar
• 2 tsp. salt
• 2 pkg. active yeast (2 Tbsp.)
• 1/2 tsp. ground cinnamon
• 1 tsp. grated lemon peel
• 1 c. water
• 1 c. milk
• 1/2 c. butter
• 1 egg
• 1 c. raisins

1. Lightly spoon flour into measuring cup; level off.
2. In large bowl, combine 2 cups flour, sugar, salt, yeast, cinnamon, and lemon peel; blend well.
3. In small saucepan, heat water, milk and butter until very warm (120u0b0 to 130u0b0).
4. Add warm liquid and egg to flour mixture.
5. Blend at low speed with electric mixer until moistened; beat 3 minutes at medium speed.
6. By hand stir in 3 to 4 cups flour until dough pulls cleanly away from sides of bowl. Stir 1 cup raisins into dough.
7. On floured surface, knead in 1 to 2 cups flour until dough is smooth and elastic with blisters under the surface, about 10 minutes.
8. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel.
9. Let rise in warm place until light and doubled in size, about 1 hour.

bread flour, sugar, salt, active yeast, ground cinnamon, water, milk, butter, egg, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=11961 (may not work)