Hot Cross Buns

• 3 1/2 to 4 c. all-purpose flour
• 2 pkg. rapid-rising active dry yeast
• 3 tsp. cinnamon
• 3/4 c. milk
• 1 tsp. vanilla extract
• 1 tsp. butter flavoring
• 1/2 c. vegetable oil
• 1/3 c. white sugar
• 3/4 tsp. salt
• 3 eggs
• 2/3 c. dried currants
• 1 egg white
• 1/4 c. powdered sugar
• 1/4 tsp. almond or vanilla extract
• milk

1. In large bowl, combine 2 cups flour, yeast and cinnamon.
2. Heat milk and next 5 ingredients until just warm (about 120u0b0 to 130u0b0). Add to dry mixture; add eggs.
3. Beat at low speed of electric mixer for 30 seconds, scraping bowl.
4. Beat 3 minutes at high speed.
5. Stir in currants by hand and add enough of remaining flour to make a soft dough.
6. Shape into a ball.
7. Place in a lightly greased bowl, turning once.
8. Cover and let rise in warm place until doubled, about 1 hour.
9. Punch down and turn out onto floured surface; cover and let rest 10 minutes.
10. Divide into 18 pieces; form into small small balls.
11. Place on greased baking sheet 1 1/2 inches apart.

allpurpose, rapidrising, cinnamon, milk, vanilla extract, butter, vegetable oil, white sugar, salt, eggs, currants, egg, powdered sugar, almond, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=794153 (may not work)