Hot Cross Buns

1 package (16 ounces) hot roll mix
1 teaspoon McCormick Ground Cinnamon
1/4 teaspoon McCormick Ground Allspice
1/4 teaspoon McCormick Ground Cardamom
1/2 cup raisins
Yeast packet from hot roll mix
1 cup hot water (120 F to 130 F)
2 tablespoons butter or margarine, softened
1 egg

3/4 cup confectioners sugar
3/4 teaspoon McCormick Pure Lemon Extract
1 tablespoon water

Lightly grease cookie sheet and set aside.

Empty contents of flour mixture packet from hot roll mix into
large bowl. Stir in cinnamon, allspice, cardamom, and raisins.
Add contents of yeast packet and mix well.

Stir in 1 cup hot water, butter, and egg. Mix just until dough
pulls away from sides of bowl.

Turn out onto lightly floured surface, flour hands, and knead
5 minutes. Cover dough with inverted bowl and let rest 5 minutes.

Shape dough into eighteen 2-inch balls and place on prepared
cookie sheet. Cover with damp towel and let rise in warm,
draft-free place until dough doubles in size.

Bake in 400 F oven 15 minutes. Remove from cookie sheet and
cool on wire rack.

To make glaze, place sugar, lemon extract, and 1 tablespoon
water in small bowl and stir until well combined. Drizzle cross
on top of each bun.

Makes 18 buns

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by McCormick.