1. Have the water and milk at 110-115ºF.
2. In a large mixing bowl, dissolve the yeast in the warm water.
3. Add the warm milk, sugar, butter, vanilla, salt, nutmeg, and 3 cups of the flour.
4. Beat until smooth.
5. Add the eggs, one at a time, beating the mixture well after each addition.
6. Stir in the dried fruit
and enough flour to make a soft dough.
7. Turn out onto a floured surface and knead until smooth and elastic, about
6 to 8 minutes.
8. Place in a greased bowl and turn over to grease the top.
9. Cover with a damp towel
or plastic wrap and let rise in a warm place until doubled in size (about 1 hour).
10. Punch the dough down and
shape into 30 balls.
11. Place on lightly greased baking sheets.
12. Cover and let rise until doubled
(about 30 minutes).
13. Preheat oven to 375ºF.
14. Using a sharp knife, cut a cross (or X) on the top of each roll.
15.
Beat the water and egg yolk together and brush over rolls.
(You will probably have more than you need, discard the unused
egg glaze.)
16. Bake for 12 to 15 minutes.
17. Meanwhile, make icing by combining the last four ingredients.
18. Stir until smooth, adjusting sugar and milk to make a mixture that flows easily.
19. When rolls are
baked, cool on wire racks.
20. Drizzle icing over the top of each roll following the lines of the cut cross.
