4 - 4 1/2
cups (1 - 1.125 L) all-purpose flour
1
(8 g) envelope quick-rise instant yeast
1/3
cup (75 mL) SPLENDA® No Calorie Sweetener, Granulated
2 1/2
tsp (12 mL) cinnamon
1
tsp (5 mL) allspice
1/2
tsp (2 mL) nutmeg
1/2
tsp (2 mL) salt
1/2
cup (125 mL) raisins
1 1/2
cups (375 mL) skim milk
1/4
cup (50 mL) margarine
2
eggs
Glaze:
1
egg yolk
1
tbsp (15 mL) water
Preheat oven to 375 F Mix 3 cups (750 mL) flour, yeast, SPLENDA® Granulated, spices, salt and raisins in large bowl. Heat milk and margarine until hot to touch 125°F (50°C). Stir into dry ingredients. Mix in 2 eggs. Stir in enough remaining flour to make a soft dough. Knead 5 minutes on floured board. Cover and let rest 10 minutes. Divide dough into 16 pieces. Shape each piece into a smooth ball pinching at bottom to seal. Place seam side down on greased baking sheet about 2 inches (5 cm) apart. Flatten each to about 1/2 inch (2 cm) thickness. Cover, let rise in warm, draft-free place until doubled in bulk, 45 to 60 minutes. Mix egg yolk and water; brush over surface of buns. With sharp knife or scissors, cut a cross in top of each bun. Bake at 375°F (190°C) for 15 to 18 minutes or until browned
