Ingredients
1 package (1/4 ounce) active dry yeast1 tablespoon plus 1/2 cup sugar, divided1 cup warm milk (110° to 115°)1/4 cup butter, softened1/4 cup raisins1 egg1/4 teaspoon salt3-1/2 to 3-3/4 cups all-purpose flourICING:2/3 cup confectioners’ sugar1 teaspoon butter, softened1/4 teaspoon vanilla extract2 to 3 teaspoons milk
Preparation
In a large bowl, dissolve yeast and 1 tablespoon sugar in milk. Let stand for 5 minutes. Add the butter, raisins, egg, salt and remaining sugar; beat until smooth. Stir in enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 12 portions. Shape each into a ball. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 25-30 minutes or until browned. Remove from the pan to a wire rack to cool.
For icing, combine the confectioners’ sugar, butter, vanilla and enough milk to achieve a piping consistency. Pipe an “X” on top of each bun.
