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.
