1 / 2 cup water
1 / 3 cup milk
1 / 4 cup butter or margarine
1 large egg
1 teaspoon salt
2-1 / 3 cups bread flour
2 tablespoons sugar
1 / 2 teaspoon freshly grated lemon peel
1 / 8 teaspoon ground nutmeg
1-1 / 2 teaspoons Fleischmann's® Bread Machine Yeast<
1 / 3 cup dried currants or raisins
3 tablespoons finely chopped dried or candied pineapple
1 egg white, lightly beaten
Powdered Sugar Glaze
1 / 2 cup powdered sugar, sifted
1 to 2 teaspoons milk
1 / 4 teaspoon vanilla extract
Add water, milk, butter, egg, salt, flour, sugar, lemon peel, nutmeg, and yeast to bread machine pan, in the order suggested by manufacturer. Select dough/manual cycle. When cycle is complete, remove dough to lightly floured surface; knead in fruits and additional flour to make dough easy to handle. Cover; let rest 10 minutes.
Divide dough into 9 equal pieces; form each into a ball. Place, 2 inches apart, on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
With sharp knife, cut shallow cross in top of each roll. Brush surface with egg white. Bake at 375oF for 15 to 18 minutes or until done. Remove from pan; cool on wire rack. Drizzle Powdered Sugar Glaze over rolls in shape of cross.
Powdered Sugar Glaze: In small bowl, combine powdered sugar, milk and vanilla extract. Stir until smooth.