Description
These are a family tradition for Easter brunch.
Ingredients
- ½ cup water
- 1 (.25 ounce) package active dry yeast
- 1 cup buttermilk, room temperature
- 2 tablespoons white sugar
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ⅓ cup margarine, melted
- 3 ¼ cups all-purpose flour
- ⅔ cup raisins
- ½ (16 ounce) container prepared vanilla frosting
Instructions
- Measure the water into a large bowl and sprinkle the yeast over the top. Let stand about 5 minutes to dissolve the yeast. Stir in the buttermilk
- sugar
- baking soda
- salt
- cinnamon and margarine. Mix in 1 cup of flour until well blended
- then stir in the raisins. Gradually mix in the remaining flour until the dough is stiff enough to take out of the bowl and knead on a floured surface. Knead the dough until smooth and elastic
- about 5 minutes. Place in a greased bowl
- turning to coat and cover with a towel. Let rise in a warm place until doubled in size
- about 1 hour.
- Turn the dough out onto a floured surface and divide into 18 pieces. Shape each piece into a ball and place in a greased 9×13 inch baking dish. Cover loosely with a towel and allow to rise again until your finger leaves an impression when you poke the dough gently
- about 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Remove the towel from the buns. Bake in the preheated oven until golden brown
- about 20 minutes. Spoon the frosting into a small sandwich bag or pastry bag. Snip off the corner and squeeze out frosting to make a cross on top of the buns when cool.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 2 hrs 20 mins
Servings: 18