2/3 cup milk
2/3 cup luke warm water
1 1/4 tsps salt
2 tbsps sugar
6 tbsps shortening
3 eggs, beaten
½ cup Steen's Pure Cane Syrup
6 cups sifted all-purpose flour, divided
2 packages active dry yeast


Scald milk; pour into large mixing bowl. Add salt and shortening; stir until shortening is melted. Add syrup; stir to blend. Sprinkle yeast in lukewarm water. Add sugar; let stand 5 minutes. Stir; add to syrup-milk mixture. Add beaten eggs; mix well. Stir in 3 cups of the flour; beat until smooth. Stir in 2 to 2 ½ cups remaining flour to make a smooth dough. Sprinkle remaining flour on board; knead dough gently until smooth and elastic. Place in oiled bowl; turn once to bring greased side up. Cover and let rise in a warm place (80 to 85 degrees) until double in bulk, about 1 ½ hours. Divide dough in half, using one-half for Hot Cross Buns and remaining half for Steen’s Taffy Cinnamon Rolls; or use all the basic recipe for either. Better yet roll dough about ½ inch thick. Cut out with biscuit cutter–place in 2 inch deep pans. Let rise about 1 ½ hours or until double in bulk. Bake in oven at 375 degrees for 25 minutes. Break open, butter well; then drown with Steen’s Syrup. Have plenty of cold milk handy!

Hot Cross Buns
Roll ½ Steen’s Syrup Yeast Breads basic recipe dough about ½ inch thick. Cut with 2 inch round cutter into 24 rounds. Place rounds in 2 greased 8 inch round pans 2 inch deep. Let dough rise about 1 ½ hours, or until double in bulk. Bake at 375 degrees for 25 minutes. Mix together ½ cup confectioners’ sugar and 2 to 3 tsps water. While buns are warm, form crosses on each with the glaze.

YIELD: 2 dozen buns