Easy Method Hot Cross Buns

If you are like me, easier is appealing—especially when it comes to yeast bread. 

I experimented and found that using the frozen bread rolls purchased at the grocery store can make these rolls easier.

For 6 Hot Cross Buns

Thaw 10 rolls per the recipe package direction to make 6 buns.

When they are thawed, I added the following: 2 tablespoons sugar, 1-2 tablespoons of water, ½ teaspoon cinnamon, ½ teaspoon nutmeg, ½ cup raisins, 1 tablespoon butter.

Mix thoroughly to incorporate spices if not, add a little more water. Dough should be sticky. Add raisins.

Mix raisins and spices in to dough. Then shape into one large ball on dough board using a little flour.

Divide and shape into 6 individual equal sized balls. Place on a greased baking sheet. Cover with plastic and dish towel. Let rise to double in size. Coat using a pastry brush with egg wash (egg white with a pinch of salt whipped lightly). This gives them the lovely golden brown color.

Before baking snip a cross on the top with a pair of scissors or with a razor blade.

Bake for 15 minutes at 375 degrees. When cool, if desired, place a cross on top with icing as shown.

Note: This roll is delicious, not only at Easter but anytime! Delicious when you ice it, or butter it. Such a treat!

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