4 3/4 - 5 1/2 c. all purpose flour
1/3 c. sugar
1 1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
2 pkgs. active or Rapid Rise yeast
3/4 c. milk
1/2 c. water
1/4 c. butter
3 eggs, room temp.
1 (8 oz.) pkg. dates or raisins
1 egg white, lightly beaten with 1 tbsp. water

In large bowl combine 1 1/2 cups flour, sugar, cinnamon, salt, nutmeg and undissolved yeast. Heat milk, water and butter until hot to touch, 125 to 130 degrees. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon stir in enough additional flour to make soft dough. Knead over lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on board 20 minutes (10 minutes for Rapid Rise yeast).

Punch dough down; turn out onto lightly floured surface. Knead in dates or raisins. Divide dough in 18 equal pieces; form into smooth balls. Place balls on greased baking sheet, 2" apart or in 2 greased 8" square baking pans. Cover, let rise in warm, draft free place until doubled in size, about 30 minutes. Brush with egg mixture.

Bake at 375 degrees for 20 minutes or done. Remove from pan, cool on rack, drizzle or pipe frosting to make cross.

FROSTING:

1 1/2 c. powdered sugar
1-2 tbsp. milk
1/2 tsp. vanilla