From WHITE LILY
Makes 36 rolls

INGREDIENTS

1 package active dry yeast
1/4 cup warm water (105 to 120 degrees)
3/4 cup milk
1/2 cup butter
1/3 cup sugar
3/4 teaspoon salt
3 large eggs, lightly beaten
5 1/2 cups White Lily Enriched Unbleached Bread Flour, divided
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3/4 cup raisins
Grated peel of one orange
1 large egg yolk
1 teaspoon water
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon lemon extract

DIRECTIONS

1. DISSOLVE yeast in warm water in large bowl. Heat milk in medium saucepan over low heat; stir in butter. Cool to lukewarm. Stir in sugar and salt. Add to yeast mixture. Add eggs; blend well.

2.COMBINE 4 1/2 cups bread flour, cinnamon, cloves, nutmeg, raisins, and orange peel in large bowl. Add gradually to liquids; mix well.

3.TURN onto lightly floured surface. Knead about 5 minutes, adding flour as necessary to prevent sticking. Coat a deep bowl with about 1 tablespoon vegetable oil. Add dough, turning to coat surface.

4.COVER with damp towel or plastic wrap; let rise in warm place until doubled in size, about 1 hour.

5.HEAT oven to 375 degrees. Spray baking sheets with no-stick cooking spray.

6.PUNCH down dough. Pinch off golf ball-size piece of dough; roll into smooth ball. Place on prepared baking sheet. Repeat with remaining dough. Let rise in warm place until doubled in size, about 45 minutes.

7.CUT a shallow X using sharp knife in top of each bun. Mix egg yolk and water; brush over tops of buns.

8.BAKE 12 to 15 minutes. Cool on wire racks. Drizzle glaze in cross shape on top of buns. Serve warm.

LEMONGLAZE

COMBINE powdered sugar, 1 tablespoon milk and lemon extract; mix until smooth and of drizzling consistency.

Find this recipe and more holiday treats at whitelily.com