2 pkg. dry active yeast
1/2 c. warm water (105°F, about 45°C)
1/2 c. lukewarm milk
2/3 c. mashed potatoes (or instant flakes)
1/4 c. sugar
1/4 c. honey
1 tsp. salt
1/2 c. (1 stick) unsalted butter, softened
2 eggs
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. dried currants
1/2 c. finely chopped candied pineapples
2 tbsp. finely chopped candied ginger
2 tbsp. finely shredded orange peel
4 1/2 c. all-purpose flour
1 egg yolk, beaten with 2 tbsp. water

In a large mixing bowl, dissolve yeast in water. Stir in milk, mashed potatoes, sugar, honey, butter, eggs, cinnamon, nutmeg, currants, pineapple, ginger, orange peel and 2 1/2 cups flour. Beat until smooth.

Gradually stir in remaining flour to form a soft dough. Knead dough on a lightly floured surface (or in an electric mixer with dough hook) until smooth and elastic, about 5 minutes.

Place dough in a lightly oiled large (non-metallic) bowl and turn once to coat with oil. Cover with a clean, lint-free towel and allow to rise in a warm, draft-free place until doubled in volume, about 1 1/2 hours (may take longer on humid or cold days). After dough has risen, punch down, deflating all air pockets and shape into 32 balls.

Grease a large baking sheet or line with parchment paper. Place balls 2-inches apart on baking sheet. With scissors, snip a cross on top of each bun.

Cover with towel and let rise again in a warm, draft-free place until rolls have doubled in size.

Preheat oven to 375°F (190°C). Brush tops of buns with egg yolk and water mixture.

Bake for 20 minutes or until golden brown. Cool.

Put glaze in a plastic sandwich bag and snip off small opening in lower corner. Pipe icing along cross cuts onto buns.

VANILLA GLAZE:

1 c. powdered sugar
1 tbsp milk or half-and-half
1 tsp. vanilla

In a small bowl, combine powdered sugar and milk and mix to form a smooth glaze. Flavor with vanilla. Add more powdered sugar or milk until mixture is a good consistency to use as icing.

Makes 32 buns.