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Hot Cross Buns

1 loaf Bridgford Frozen Ready-Dough®, thawed
¼ cup currants or raisins
2 Tbsp melted butter or margarine
Glaze: 1 cup powdered sugar mixed with 4 tablespoons milk and ½ teaspoon ground cinnamon
Topping: 1 tube white decorator frosting

Lightly grease a 9″ square metal baking pan. Place thawed loaf into a food processor fitted with blade. Add currants or raisins. Process for 10-15 seconds in pulse mode. Process just enough to knead currants or raisins evenly into dough. (If you do not have a food processor, let the dough rise until puffy and then knead the currants or raisins into the dough.) On a lightly floured surface, divide the loaf into 9 equal pieces. Roll each dough piece into a ball. Place dough balls in pan, evenly spaced in rows of 3. Let rise until double in size. Bake in a preheated 375° oven for 20 minutes or until golden brown. Remove from oven and brush with glaze. Remove rolls from pan to cool on wire rack. Once cool, use white decorator frosting, fitted with writing tip and make a cross on each roll.

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