Pour boiling water over fat, sugar and salt, add milk. When lukewarm add yeast, dissolved in lukewarm water. Add beaten eggs. Stir in 4 c. Flour. Beat hard and add enough flour to make a soft dough. Wash and drain currants, fold into dough. Place in greased bowl and grease top of dough. Cover with waxed paper and a lid or cloth and keep in a cool place until ready for use. Put in small buns and let rise until double size. Bake 15 minutes then cool and cover with powdered sugar.

Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966. Compiled by members of Ohio State Grange Home Economics Committee.