August 18, 2017
Breads, Vegetables, Potatoes ,
Budget-Friendly, Cooking For A Crowd, Brunch, Fall/Autumn, Winter, Oven Bake, Vegetarian, Yeast Rolls, Flour, Kosher Dairy more
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Dissolve yeast in warm water.
Stir in milk, potatoes, sugar, salt, butter, eggs, cinnamon, nutmeg, raisins, citron and 2 1/2 cups flour. Beat until smooth.
Mix in remaining flour to form soft dough.
Turn dough onto lightly floured board, knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours.
Punch down dough; divide in half.
Cut each half into 16 pieces.
Shape into a smooth balls and place about 2 inches apart on greased baking sheet.
With scissors, snip a cross on top of each bun. Cover; let rise until double, about 40 minutes.
Heat over to 375°.
Beat egg yolk and water to make glaze and brush tops of buns
Bake about 20 minutes or until golden brown.
Combine all icing ingredients and mix till smooth, When buns are cool, frost crosses on tops of buns with icing.
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