Combine 2 cups of flour, yeast, sugar, salt and spices in a large mixing bowl. In a separate bowl, heat milk and butter to very warm (120 to 130°). Add to flour. Beat on medium speed of mixer for 1 minute. Add eggs. Beat another minute. Stir in currants, orange peel and enough remaining flour to make dough easy to handle. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 5 minutes, adding additional flour as needed. Place in a buttered bowl, turning to butter top. Cover; let rise in warm place until doubled in bulk, about 1 hour. Punch down dough; turn onto lightly floured surface. Divide dough in half; divide each half into 9 pieces. Form each piece into a smooth round ball. Place balls of dough in two buttered 8-inch square baking pans. Cover; let rise in warm place until doubled in bulk, about 45 minutes to 1 hour. Brush lightly with egg yolk mixture. Bake rolls in preheated 375° oven, 20 to 25 minutes, or until golden brown. Remove from pans. Cool on wire rack. Prepare Cream Cheese Frosting. Drizzle frosting across the top of each bun in the shape of a cross. Makes 18 buns.

Cream Cheese Frosting: Beat cream cheese and sugar in a bowl until smooth. Add up to 1 teaspoon of milk for drizzling consistency.

in advance and freeze unfrosted. When ready to serve, reheat foil-wrapped buns in a 325° oven. Drizzle cream cheese frosting in the shape of a cross over the buns after reheating.

From the files of Roberta Thompson