Hot Cross Buns With Dried Cranberries

• DOUGH
• all-purpose flour↗3 3⁄4 - 4 1⁄4 cups
• sugar↗1⁄4 cup
• salt↗1⁄2 teaspoon
• cinnamon↗1⁄2 teaspoon
• (1/4 ounce) package active dry yeast↗1
• milk↗3⁄4 cup
• butter or 1/2 cup margarine↗1⁄2 cup

  cut up

• eggs↗3
• dried sweetened cranberries↗1 cup
• egg white1

  beaten

• GLAZE↗
• powdered sugar↗3⁄4 cup
• vanilla extract↗1⁄4 teaspoon
• milk↗1 -2 tablespoon

Step-by-step instructions

1. 1

   Combine 1 1/2 cups flour, sugar, salt, cinnamon and yeast in a large mixing bowl; mix well.

2. 2

   Combine 3/4 cup milk and butter in a small saucepan; cook over medium heat until very warm (120 to 130°F.). Add warm liquid and eggs to flour mixture; mix on low speed until blended. Beat on medium speed for 3 minutes. Stir in 2 1/4 to 2 3/4 cups additional flour by hand until dough forms and pulls away from side of bowl. Stir in cranberries.

3. 3

   Turn dough out onto lightly floured surface. Knead dough for 5 to 6 minutes or until smooth and elastic. Place dough in a lightly oiled bowl and roll it around to coat. Cover and let rise in a warm place until doubled in size, 50 to 60 minutes.

4. 4

   Lightly grease a large cookie sheet. Punch down dough; divide into 24 equal pieces. Shape each piece into a smooth ball; place 1 1/2 inches apart on prepared cookie sheet. With scissors, snip a cross in top of each roll. Cover; let rise until doubled in size, 20 to 30 minutes.

5. 5

   Heat oven to 375°F Brush rolls with egg white.

6. 6

   Bake for 12 to 15 minutes or until rolls are golden brown. Cool slightly. Combine glaze ingredients in a small mixing bowl, adding enough milk for desired consistency. Using a decorating bag or spoon make a cross on top of each roll with glaze.