-
1
Combine the water and milk in a mediumsaucepan and warm over low heat until about 100F (but no more than 110 degrees).
-
2
Remove from heat and sprinkle the yeast and a pinch of sugar and flour over the surface of the liquid.
-
3
Set aside without stirring, until foamy and rising up the sides of the pan, about 30 minutes.
-
4
Whisk the butter, egg yolk and vanilla into the yeast mixture.
-
5
Whisk the flour, the remaining sugar, salt,nutmeg, cinnamon and ginger in a large bowl.
-
6
Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick, shaggy, and slightly sticky dough.
-
7
Stir in currants.
-
8
Turn the dough onto a lightly floured work surface and knead until soft and elastic, about 8 minutes.
-
9
Shape into a ball.
-
10
Brush the inside of a large bowl with butter.
-
11
Put dough in bowl, turning to coat lightly with butter.
-
12
Cover with plastic wrap.
-
13
Let rise at room temperature until doubled in size, about 1 hour 30 minutes.
-
14
(If you have a marker, trace a circle the size of the dough on the plastic, and note the time to help you keep track.)
-
15
To form the rolls: Butter a 9 by 14-inch baking pan.
-
16
Turn the dough out of the bowl and pat into a rectangle about 16 by 8 inches.
-
17
Divide the dough into 12 equal portions, about 2 ounces each, with a pizzawheel or bench scraper.
-
18
(If you don't have a scale, divide the dough in half lengthwise, then in half crosswise.
-
19
Cut each of those four sections into 3 equal-sized rolls.)
-
20
Tuck the edges of the dough under to make round rolls and place them seam-side down in the prepared pan, leaving a little space in between each roll.
-
21
Cover the pan with buttered plastic wrap and set aside in a warm place until the rolls rise almost to the rim of the pan and have more than doubled in size, about 45 minutes.
-
22
Meanwhile, position a rack in the center of the oven and preheat to 375F.Remove the plastic wrap and brush the tops of the buns with beaten egg.
-
23
Bake rolls until golden brown and puffy, and an instant read thermometer inserted into the center of the rolls registers 190F, about 25 minutes.
-
24
To make glaze: I whisked toegther some cream cheese along with powdered sugar and a few tbsp of milk (more or less depending on your desired consistency)
