1 pkg. yeast
1/4 c. warm water
1 c. seedless raisins
1/4 c. soft butter
1/4 c. brown sugar
1 1/2 tsp. salt
1/2 c. buttermilk, scalded
3 3/4 c. flour
2 beaten eggs

Soften yeast in water. Combine raisins, butter, sugar, salt and hot milk. Stir to dissolve sugar. Cool to lukewarm. Stir in 1 1/2 cups flour, beat well. Add flour to make soft dough. Turn out on floured surface. Knead until dough is smooth and elastic (10 to 12 minutes). Place in lightly greased bowl. Cover and let rise until double. Punch down. Cover and let set 10 minutes. Shape into hot cross buns. Cover. Let rise until double. Bake at 375 degrees 15 to 20 minutes.