Hot Cross Buns

1 package active dry yeast
1/4 cup warm water (105 to 110 degrees F)
1/4 cup granulated sugar
1 cup milk, scalded and cooled to 105 to 110 degrees F
2 tablespoons butter, softened
1/2 teaspoon salt
1 large egg, lightly beaten
3 1/2 to 4 cups unsifted all-purpose flour
1/4 cup dried currants

Icing:
1/2 cup unsifted confectioners' sugar
1 tablespoon vegetable shortening
1/2 to 1 teaspoon water

In a large bowl, sprinkle yeast over the warm water; add 1 tablespoon sugar. Let stand until foamy, about 5 minutes.

Stir the remaining sugar, milk, butter and salt into the yeast mixture. Using a spoon or an electric mixer on low speed, beat the egg into the yeast mixture along with 3 1/2 cups flour and the currants until all the flour has been moistened. Turn the dough out onto a board that has been lightly floured with some of the remaining 1/2 cup flour. Knead until smooth, about 5 minutes, adding just enough of the remaining flour to keep the dough from being sticky.

Oil a large bowl; place the dough in the bowl, turning to coat with oil. Cover loosely and set in a warm place to rise until doubled in size, about 1 hour. Lightly grease a 9-inch square baking pan. Divide the dough into 12 pieces. Shape each into a ball and place in the greased pan. Cover lightly and let rise until almost doubled in size, about 45 minutes.

Heat the oven to 375 degrees F.

With a sharp knife, score a cross in the top of each bun. Bake 25 to 30 minutes or until buns are lightly browned and sound hollow when gently tapped. Transfer to a wire rack to cool 5 minutes in the pan. Remove from the pan and cool to room temperature.

For icing, beat together the confectioners' sugar, vegetable shortening and water until smooth. Add additional water if necessary to make manageable frosting. Spoon into a pastry bag fitted with a small star tip. Pipe the frosting onto the scored cross on each bun and serve.

Makes 12 buns.

Variations:
Don't put this recipe away when the Easter season is over. Without the currants, this slightly sweet yeast dough can make a variety of rolls that are good for the rest of the year. Here are some ideas:

Sandwich Rolls: Divide dough into 12 pieces. Roll each into a ball and flatten on a greased cookie sheet. Raise and bake as above.

Parker House Rolls: Prepare as for Sandwich Rolls, then fold 1/3 of the round over the bottom 2/3. Raise and bake as above.

Cloverleaf Rolls: Divide the dough into 12 pieces. Divide each piece into 3 pieces; roll each into a ball and fit the 3 balls into a greased muffin pan cup. Raise and bake as above.