Serves: 16
Total Calories: 227

2 eggs plus enough water to equal 1 1/3 cups
1/2 cup butter, softened
4 cups bread flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 teaspoons salt
2 tablespoons sugar
1 1/2 teaspoons bread machine or quick active dry yeast
1/2 cup dark raisins
1/2 cup golden raisins
1 egg
2 tablespoons cold water
White Icing (below)
White Icing:
1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla extract

Measure carefully, placing all ingredients except raisins, 1 egg, the cold water and White Icing in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal.

Select Dough/Manual cycle. Do not use delay cycles.

Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.

Grease cookie sheet or 2 round pans, 9 x 1 1/2 inches. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place 2 inches apart on cookie sheet or 1 inch apart in pans. Snip a cross shape in top of each ball, using scissors. Cover and let rise in warm place about 40 minutes or until double.

Heat oven 375°. Beat egg and cold water slightly brush on buns. Bake 18 to 20 minutes or until golden brown. Remove from cookie sheet to rack. Cool slightly. Make a cross on bun with White Icing.

For White Icing:
Mix all ingredients until smooth and spreadable.

Heat oven to 375°. Bake 12 to 15 minutes or until golden brown. Brush tops with melted margarine. Serve warm, or cool on wire rack.

1 slice: 245 calories (65 calories from fat) 7g fat (4g saturated) 30mg cholesterol 240mg sodium 43g carbohydrate (1g dietary fiber) 4g protein.

SUCCESS TIP
If your bread machine doesn't have a Raisin/Nut signal, add the nuts 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book to find out how long the last cycle runs.

SUCCESS TIP
We like to use only butter to make these rich-tasting buns.

Do-ahead Note
After you have shaped the dough into buns and snipped the cross on top of each, cover it with plastic wrap. You can refrigerate it from 4-48 hours. Before baking, remove the dough from the refrigerator and remove the plastic wrap. Cover with kitchen towel and let rise in a warm place about 2 hours or until it is almost double. Then continue as the recipe tells you.

From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 16
Total Calories: 227
Calories from Fat: 55

More Recipes from the Betty Crocker's Best Bread Machine Cookbook Cookbook:
Bagels
Cheese Filled Breadsticks
Chocolate Caramel Sticky Buns
Chocolate S'mores Buns
Crescent Rolls
Crusty Homemade Bread Bowls
Curry Rice Dinner Rolls
Dinner Rolls
Dried Blueberry Lemon Rolls
Dried Cherry Petits Pains
Festive Raspberry Rolls
Glazed Cinnamon Rolls
Hit-the-Trail Breadsticks
Honey Lemon Sweet Rolls
Hot Cross Buns
Maple Walnut Twists
Orange Pecan Buns
Parmesan Twists
Raisin Brioche
Sticky Rolls
Strawberry And Poppy Seed Rolls
Sugared Doughnuts
Whole Wheat Buttermilk Rolls
Whole Wheat Dinner Rolls