1 pkg. active dry yeast
1/4 c. hottest tap water
2 1/3 c. flour
1/3 c. sugar
1 tsp. salt
1/4 tsp. baking soda
1 c. sour cream
1 egg
1/2 c. raisins
1/4 c. diced citron
1 tsp. cinnamon
Quick White Icing (below)

In large mixer bowl dissolve yeast in hot water. Add 1 1/3 cups flour, sugar, salt, soda, sour cream, and egg; blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes high speed, scraping occasionally. Stir in remaining flour, raisins, citron, and cinnamon thoroughly.

Divide batter evenly among 12 greased muffin cups. Let rise in warm place 50 minutes (dough will rise slightly but not double). Heat oven to 350 degrees. Bake 30 minutes or until golden brown. Immediately remove from pan; cool. Frost with cross on top of buns.

QUICK WHITE ICING:

Mix 1 cup confectioners sugar, 1 tablespoon water or milk, and 1/2 teaspoon vanilla until smooth.