• Combine 1½ cups milk and butter in sauce pan. Heat over low until mixture is 120° (butter does not need to melt completely). Add the yeast to the milk with 2 tablespoons of sugar. Allow the yeast and milk mixture to proof.
• In bowl of your stand mixer, add the 2 cups flour, sugar and salt.
• On low speed, gradually add the milk and yeast mixture into the flour mixture.
• Reduce to low speed and add in 2 beaten eggs.
• Then add in flour ½ cup at a time until you get a soft dough that clings to the dough hook. You may not use all 5 cups of flour.
• Add the raisins.
• Let dough knead for about 5 minutes.
• Shape dough into a ball and place in a large greased bowl, making sure the entire ball of dough is greased.
• Cover with a clean kitchen towel and let rise in warm draft free place until double in size; about 1 hour.
• Punch dough down and remove from the bowl.
• Knead on lightly floured surface for 1 minute.
• Line two baking pans with parchment paper.
• Cut dough into 16 to 18 pieces.
• Shape each piece into a ball and place on the prepared pans.
• Cover with a towel, let rise for 45 minutes or until doubled in size.
• Pre-heat oven to 350°
• Beat the remaining egg with 1 tablespoon of water in a small bowl.
• Cut a cross in top of each bun with the tip of a sharp knife.Brush rolls with egg mixture.
• Bake 20 to 25 minutes or until golden brown and sound hollow when tapped.
• Immediately remove from pans and allow to cool on wire rack completely before adding the icing to fill in the crosses on the buns.

Icing Instructions:

• To make icing combine powdered sugar, vanilla, and 1 tablespoon milk in a small bowl until smooth.
• Add the cross shape on top of the cooled buns with the glaze.