Combine 2 cups of flour, yeast, sugar, salt and spices in a large mixing bowl.
In a separate bowl, heat milk and butter to very warm (125°F). Add to flour. Beat on medium speed of mixer for 1 minute. Add eggs. Beat another minute. Stir in currants, orange peel and enough remaining flour to make dough easy to handle.
Turn dough out onto lightly floured surface and knead until smooth and elastic, about 5 minutes, adding additional flour as needed. Try not to add too much flour; dough can be slightly sticky to the touch. (Put oil on your hands to prevent sticking if necessary.) Place in a buttered bowl, turning to butter top. Cover; let rise in warm place until doubled in bulk, about 1 hour.
Punch down dough; turn onto lightly floured surface. Divide dough in half; divide each half into 9 pieces.
Form each piece into a smooth round ball. Place balls of dough in two buttered 8-inch square baking pans. Cover and let rise in warm place until doubled in bulk, about 45 minutes to 1 hour.
Brush lightly with egg yolk mixture.
Bake rolls in preheated 375°F degree oven, 20 to 25 minutes, or until golden brown. Remove from pans.
Cool on a wire rack.
Drizzle frosting (see below) across the top of each bun in the shape of a cross. Makes 18 buns.
