BUNS:

2 pkg. active dry yeast
1/2 c. warm water
1/2 c. lukewarm milk, scalded then cooled
3/4 c. unseasoned, lukewarm mashed potatoes
1/2 c. sugar
1 1/4 tsp. salt
1/2 c. butter, softened
2 eggs
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. raisins
1/2 c. citron (can omit)
4 1/2 c. all-purpose flour (2 1/2 c. & 2 c.)

EGG YOLK GLAZE:

1 egg yolk
2 tbsp. cold water

QUICK WHITE ICING:

1 c. confectioners' sugar
1 tbsp. water or milk
1/2 tsp. vanilla

Dissolve yeast in warm water. Stir in milk, potatoes, sugar, salt, butter, eggs, cinnamon, nutmeg, raisins, citron and 2 1/2 cups of the flour. Beat until smooth. Mix in remaining flour to form soft dough. Turn dough onto lightly floured board; knead until smooth and elastic (about 5 minutes).

Place in greased large bowl; turn greased side up. Cover (with towel) and let rise in a warm place until double in size (about 1 1/2 hours). Punch down dough, divide in half, cut each half into 16 pieces. Shape into smooth balls and place about 2 inches apart on greased baking sheet.

With scissors, snip a cross on top of each bun. Cover and let rise until double in size (about 40 minutes). Heat oven to 375 degrees. Brush top of buns with egg yolk glaze. Bake about 20 minutes or until golden brown. When cool, mix quick whit icing ingredients until smooth and of spreading consistency. Frost crosses on tops of buns with quick white icing.