RAISIN ROLLS (HOT CROSS ROLLS)


2 EGGS PLUS ENOUGH WATER TO EQUAL 1 & 1/3 CUPS
3/4 TEASPOON GROUND CINNAMON
1/4 TEASPOON GROUND NUTMEG
1 & 1/2 TEASPOONS SALT
2 TABLESPOONS SUGAR
1/2 CUP BUTTER, SOFTENED
4 CUPS FLOUR
1 & 1/2 TEASPOONS BEAD MACHINE YEAST
1/2 CUP DARK RAISINS
1/2 CUP GOLDEN RAISINS
1 EGG
2 TABLESPOONS COLD WATER

MEASURE ALL THE INGREDIENTS EXCEPT RAISINS, 1 EGG,THE COLD WATER INTO THE BREAD MACHINE IN THE ORDER RECOMMENDED BY THE MANUFACTURER, ADD THE RAISINS AT THE RAISIN/NUT SIGNAL OR 5/10 MINUTES BEFORE THE LAST KNEADING CYCLE ENDS. THIS CAN BE DONE WITHOUT A BREAD MACHINE AS WELL, JUST TAKES MORE ELBOW GREASE! GREASE A COOKIE SHEET. DIVIDE THE DOUGH IN HALF. DIVIDE EACH HALF INTO 8 EQUAL PIECES. SHAPE EACH PIECE INTO A SMOOTH BALL. PLACE ABOUT 2 INCHES APART ON THE COOKIE SHEET. SNIP A CROSS IN TOP OF EACH BALL WITH SCISSORS, COVER AND LET RISE IN A WARM PLACE UNTIL DOUBLE. HEAT OVEN TO 375. BEAT THE 1 EGG AND AND COLD WATER SLIGHTLY AND BRUSH OVER THE TOPS OF THE ROLLS. BAKE 18 - 20 MINUTES OR UNTIL GOLDEN BROWN. REMOVE TO RACKS AND COOL SLIGHTLY, FROST WITH QUICK WHITE ICING AND SERVE WARM.

QUICK WHITE ICING

1 CUP POWDERED SUGAR
1 TABLESPOON MILK OR WATER
1/2 TEASPOON VANILLA

MIX ALL INGREDIENTS UNTIL SMOOTH AND SPREADABLE

CREAM CHEESE FROSTING

1/2 CUP BUTTER
1 (8 OUNCE) PACKAGE CREAM CHEESE
2 TEASPOONS VANILLA
1 POUND POWDERED SUGAR

BEAT TOGETHER UNTIL CREAMY AND SMOOTH.

MOST PEOPLE LOVE THE CREAM CHEESE FROSTING THE BEST,
NONE IS EVER LEFT OVER!