2 (1/4 oz.) packages active dry yeast
1/2 cup warm water (110 to 115 degrees)
1 cup warm milk (110 to 115 degrees)
1/2 cup sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon ground nutmeg
6-1/2 to 7 cups all purpose flour
4 eggs
1/2 cup raisins
1/2 cup dried currants (optional)

Glaze

2 tablespoons water
1 egg yolk
1 cup confectioners sugar
4 teaspoons milk
1/4 teaspoon vanilla extract

Directions

Preheat oven to 375 degrees.

In a mixing bowl, dissolve yeast in warm water. Add in milk, sugar, butter, vanilla, nutmeg, salt and 3 cups of flour. Beat mixture until smooth. Add eggs, one at a time; beat well after each one is added.

Stir in raisins and currants (if using). Add enough remaining flour to form a soft dough.

Turn dough onto a floured surface. Knead until dough is a smooth and elastic consistency, about 6 to 8 minutes. Place the dough into a greased bowl and turn over once to grease the top. Cover dough and let it rise in a warm place until it has doubled in size, about 1 hour.

Punch dough down and shape into 30 individual balls. Place dough balls onto greased baking sheets. With a sharp knife, cut a cross pattern on top of each roll. Cover rolls and let them rise until doubled in size, about 30 minutes.

Combine water and egg yolk; beat thoroughly. Brush over rolls. Bake for 12 to 15 minutes. Cool rolls on wire racks.

Glaze Directions

Combine sugar, milk and vanilla until smooth. Drizzle over rolls.