-In a large mixing bowl, dissolve the yeast in the warm water.
-Add the warm milk, sugar, butter, vanilla, salt, nutmeg,
and 3 cups of the flour.
-Beat until smooth.
-Add the eggs, one at a time, beating the mixture well
after each addition.
-Stir in the dried fruit and enough flour to make a soft
-Turn out onto a floured surface and knead until smooth
and elastic, about 6-8 minutes.
-Place in a greased bowl and turn over to grease the top.
Cover with a damp towel or plastic wrap and let rise in a
warm place until doubled in size (about 1 hour).
-Punch the dough down and shape into 30 balls.
-Place on greased baking sheets.
-Using a sharp knife, cut a cross (or X) on the top of
each roll. Cover again and let rise until doubled (about
-Beat the water and egg yolk together and brush over the
rolls. Bake at 375 degrees for 12 to 15 minutes.
-Cool on wire racks.
-Combine remaining ingredients until smooth. Adjust sugar
and milk to make a mixture which flows easily.
-Drizzle icing over the top of each roll following the lines of the cut
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