Wrap cooked, cooled buns in foil, and freeze; thaw at room temperature. Reheat at 300° for 20 minutes. Unwrap; pipe on glaze while buns are warm.

Julianna Grimes Bottcher & Ann Taylor Pittman
Recipe by Cooking Light April 2007

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Yield:
20 rolls (serving size: 1 roll)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare buns, dissolve granulated sugar and yeast in warm milk in a large bowl; let stand 5 minutes.

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  • Lightly spoon flour into dry measuring cups; level with a knife. Add 3 3/4 cups flour, butter, and next 3 ingredients (through eggs) to milk mixture, stirring until a soft dough forms.

  • Turn dough out onto a lightly floured surface. Knead in raisins. Knead dough until smooth and elastic (about 6 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

  • Divide dough into 20 equal portions; roll each portion into a ball. Place balls in a 9-inch square baking pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.

  • Preheat oven to 350°.

  • Uncover and bake at 350° for 20 minutes or until golden. Cool in pan 5 minutes on a wire rack. Remove from pan.

  • To prepare glaze, combine powdered sugar and 1/8 teaspoon cinnamon, stirring well with a whisk. Stir in 2 tablespoons milk. Spoon glaze into a zip-top plastic bag. Seal bag; snip a tiny hole in 1 corner of bag. Pipe a cross on top of each warm roll.

Nutrition Facts

185 calories; calories from fat 22%; fat 4.5g; saturated fat 2.6g; mono fat 1.2g; poly fat 0.3g; protein 3.8g; carbohydrates 32.2g; fiber 1g; cholesterol 31mg; iron 1.5mg; sodium 126mg; calcium 23mg.
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