Hot X Buns

I am sorry for the delay and I appreciate you checking back.  We had company so I was a little behind today.

¾ cup fat free milk

1 tsp. vanilla extract

2 large eggs

4 tbsp. butter, cut into small pieces

2¾ cups all-purpose flour

1/3 cup white rice flour

¼ cup sugar

1 tsp. salt

1 tsp. ground cloves

2½ tsp. bread machine yeast

 

2/3 cups dried cranberries

 

¾ cup confectioner’s sugar

1 tsp. lemon extract

2 tbsp. half & half

 

Place first 10 ingredients in bread machine hopper, in order shown.  Program for the dough cycle.  Pres start and let cycle through.

 

Line a baking sheet with parchment paper.  When the machine beeps at end of cycle, power off the machine and immediately turn the dough out on a lightly floured surface.  Pat dough into large rectangle.  Sprinkle with dried cranberries and press in.  Fold the dough into thirds and knead a few times to incorporate the fruit.

 

Divide the dough in half and roll each portion into a 10” log.  Cut six equal portions and form each portion into a ball.  Place buns two inches apart on baking sheet.  Cover with dish cloth and let rise until doubled in size (about 45 minutes).

 

Preheat oven to 375º

 

Using a sharp paring knife, gently cut a cross into each bun.  Bake in preheated oven 15-20 minutes, until golden brown.

 

While buns are baking, prepare the icing.  Whisk the confectioner’s sugar, lemon extract and half & half together in a small bowl.  Beat until the icing is smooth and firm.

 

Remove rolls from oven and place on cooling rack.  Place the icing in a pastry bag, or I use a zip-lock bag (throw away and less clean up) and pipe a cross over the top of each indentation where the cut is on the bun.  Let stand for about 20-25 minutes to set before serving.

 

Enjoy♥

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