Hot Cross Buns

5 1/2 to 6 cups all-purpose flour, divided
1/3 cup granulated sugar
2 envelopes Fleischmann's Active Dry or RapidRise Yeast
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup evaporated milk
1/2 cup water
1/3 cup butter or margarine, cut into pieces
2 eggs
1 cup imported chopped or snipped pitted dates
1/2 cup chopped mixed candied fruits
1 egg white, lightly beaten
Confectioners' Sugar Frosting

In large bowl combine 2 cups flour, sugar, undissolved yeast, cinnamon, salt, allspice and nutmeg. Heat milk, water and butter until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size, about 45 to 60 minutes. (With RapidRise Yeast, cover kneaded dough. Let rest on floured surface 10 minutes. Proceed with recipe.)

Punch dough down. Remove dough to floured surface. Knead in dates and candied fruits. Divide dough into 18 equal pieces; shape into smooth balls. Place in 2 greased 8-inch square or round baking pans. Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.

Brush egg white over rolls. Bake at 375 degrees F for 20 minutes or until done. Remove from pans; let cool on wire racks. Drizzle or pipe Confectioners' Sugar Frosting onto each roll to make a cross.

Makes 18 buns

Confectioners' Sugar Frosting:
In small bowl combine 1 1/2 cups confectioners' sugar, sifted, 1 to 2 tablespoons evaporated milk and 1/2 teaspoon vanilla extract. Stir until smooth.