• 2 packages (1/4 ounce each) 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 dried currants 
• 1/2 cup raisins 
• Glaze and Icing 
• 2 tablespoons water 
• 1 egg yolk 
• 1 cup confectioners' sugar 
• 4 teaspoons milk 
• 1/4 teaspoon vanilla extract 

Method 

In a mixing bowl, dissolve yeast in water.  
Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth.  
Add eggs, one at a time, beating well after each.  
Stir in currants, raisins and enough remaining flour to form a soft dough.  
Turn onto a floured board; knead until smooth and elastic, 6-8 minutes.  
Place in a greased bowl; turn once to grease top.  
Cover and let rise in a warm place until doubled, about 1 hour.  
Punch dough down, shaped into 30 balls.  
Place on greased baking sheets.  
Cut a cross on top of each roll with a sharp knife.  
Cover and let rise until doubled, about 30 minutes.  
Beat water and egg yolk; brush over rolls.  
Bake at 375° for 12-15 minutes.  
Cool on wire racks.  
For icing, combine sugar, milk and vanilla until smooth; drizzle over rolls. Yield: 2½ dozen.