2 tsp. active dry yeast
1/2 C. warm water and 1/2 C. warm milk (around 100°)
4 T. unsalted butter, margarine or a mix (at room temperature)
1⁄3 C. sugar
2 eggs (at room temperature)
1/2 tsp. salt
3-4 C. flour
1/4 tsp. each ground ginger, cinnamon, nutmeg, lemon or orange peel, and black pepper
3/4 C. currants or other dried fruit
Add yeast to water and milk and let bloom. Meanwhile, combine eggs, butter/margarine, salt and sugar in large bowl. When yeast has bubbled (about 5 minutes), combine in bowl with egg mixture. Add spices and flour 1 cup at a time, stirring well to combine with each addition.
Begin to knead, on counter or in bowl (if large enough), mixing in currants. When combined and no longer sticky, cover and let rise in a warm space for about 1 hour.
Grease a baking sheet, or cover with parchment paper. Preheat oven to 375°, knock down the dough (with oiled hands), and divide into 18 equal pieces. Roll each into a ball and place on baking sheet. Cover again and let rise for another 30-60 minutes. Remove cover and bake rolls for 15-20 minutes, until golden.
1 T. butter
1 T. milk
Let cool and prepare a simple icing with butter, milk and enough powdered sugar to make a solid but spreadable icing. When rolls are completely cool, frost with cross shapes.