Hands-On Time
25 Mins
Total Time
2 Hours
Yield
Serves 12
Jen Causey

How to Make It

Step 1

Preheat oven to 375°F. Stir together the roll mix, raisins, granulated sugar, salt, cinnamon, nutmeg, and yeast (included with the mix) in a large bowl. Add the butter, lightly beaten egg, and hot water and stir until a soft dough forms.

Step 2

Turn the dough out on a lightly floured surface and knead until smooth, about 
5 minutes, sprinkling additional flour over the dough as needed. Cover the dough with a bowl and let rest, 5 minutes.

Step 3

Divide the dough into 12 equal portions and shape each into a 2-inch ball. 
Place the balls in a single layer in 
a lightly greased 9-by-13-inch baking 
pan. Cover with plastic wrap and 
let rise in a warm place (80°F to 85°F) until doubled in bulk, about 45 
minutes. Uncover and brush with the beaten egg white.

Step 4

Bake until the buns are golden brown and sound hollow when tapped, 16 to 18 minutes. Cool in the pan on a wire rack, 15 minutes.

Step 5

Meanwhile, stir together the powdered sugar and milk until smooth. Spoon into a plastic freezer bag. Snip one corner 
to make a hole about ¼ inch in diameter. Pipe an X onto each bun. Serve warm.

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Ratings & Reviews

/5
Reviews
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