Now get that song out of your head.  I had these growing up during Holy Week.  I have been told that some people used to pick out the dried fruit and just eat the roll part.  Or just lick off the frosting and leave the rolls for their parents.  Then I thought, why don’t I put fruit in the rolls that someone wants to eat? So I got rid of the currents, added dried raisins, dried blueberries, and dried cranberries.  Oh, I soaked those fruits in rum.  Yeah, you’ll eat dried fruit now.  I hope you like them.

1 cup warm milk (105-115 degrees)

1/2 oz dry active yeast

1/2 cup sugar

3 cups flour

1/3 cup melted butter

1 egg yolk

1/2 teaspoon salt

1 teaspoon lemon zest

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 cup golden raisins

1/4 cup dried blueberries

1/4 cup dried cherries

1/4 cup rum

In a bowl soak dried fruit in rum for 1 hour

In a medium bowl, add warm milk, yeast, and a pinch of sugar.  Let rest for 20 minutes

Add cinnamon and nutmeg

In a large bowl

Add flour, remaining sugar, salt, and mix

Make a well in middle and add yeast mixture

Add beaten egg yolk

Mix until forms a dough

Add boozed up dried fruit

Put dough on a floured board

Need for 8 to 10 minutes

Place in buttered bowl and let rest for 1 hour until dough doubles in size

Cut dough into 12 rolls

Form balls, tucking edges underneath

Place in a 13×9 pan

Cover with plastic wrap and let rise for 1 hour

Make egg wash: beat 1 egg and 1 teaspoon water  (this wasn’t listed in the ingredients above)

Coat rolls with egg wash

Heat oven 375

Bake rolls for 22-25 minutes

Let cool for 45 minutes before frosting

Frosting:

1 cup powdered sugar

2 tsp milk

1/2 tsp vanilla

Mix together until smooth and thick

Place in a piping bag to make crosses on rolls