Title: Hot Cross Buns
Categories: Breads
Yield: 1 Servings

2 tb Dry yeast
3/4 c Warm water
1/2 c Vegetable oil
1 ts Salt
1/4 c White sugar
2 tb White vinegar
1 ts Baking powder
1 ts Cinnamon
3 1/2 c White flour
1/2 c Flour for kneading
2/3 c Currants

Combine yeast with water in a mixing bowl. Combine the rest of the
ingredients except the currants & flour. Mix well. Add 1 1/2 c flour & mix.
Stir in currants. Mix in the remaining 2 c of flour. Remove from bowl &
knead, adding more flour as necessary. Knead for a few minutes until the
dough is pliable. Return to mixing bowl, cover with a damp cloth & set
aside until it has doubled.

Punch dough down, turn out onto a floured board, cover & let rest for 10
minutes. Divide the dough into 18 pieces. Roll into a ball & place on a
greased baking sheet 1 1/2 inches apart. Flatten slightly. If you wish,
using a sharp knife, cut out a cross in the top of each bun. Cover with a
damp cloth & let rise till doubled.

Heat oven to 375F. Lightly brush the top of each bun with vegetable oil &
bake for 12 to 15 minutes or until golden. Cool on wire racks.

Posted by Mark Satterly in Intercook

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini