Julia Altshuler wrote:
> Not ordering this time, I threw away my Penzeys catalog too quickly.
> Would someone send me or post the recipe for hot cross buns? (Or tell
> me where to find it on their web page. I checked under recipes and
> think I must be blind.) The last time I made yeast bread, I wanted
> something a little sweeter, and that recipe looked just right. Then I
> forgot, and you know the story.
> --Lia

Don't know about the ones in the catalog but these are exceptionally good.

Refrigerator Rolls

6 - 6-1/2 c. all purpose flour
1/2 c. sugar
2 tsp. salt
2 pkgs. active dry yeast
1/2 c. butter, softened
2 c. very warm water
1 large egg
vegetable oil
melted butter

1. In a large bowl, combine 2-1/4 cups flour, sugar, salt & yeast.
Addbutter. With mixer at low speed, gradually pour in two cups hot tap
water(120F). Add egg, increase speed to medium and beat 2 minutes,
occasionally scraping the bowl with a rubber spatula. Beat in 3/4 c. flour
or enough to make a thick batter; continue beating 2 minutes. With a spoon,
stir in enough additional flour (about 2-1/2 cups) to make a soft dough.
2. Turn dough onto a lightly floured board and knead until smooth and
elastic, about 10 minutes. Shape into a ball and place in a large greased
bowl, turning to grease the entire round of dough. Cover with a towel and
let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch down dough. Turn the dough over and brush with oil. Cover
bowl tightly with plastic wrap and refrigerate, punching down occasionally,
until ready to bake.
About 2 hours before serving: Remove dough from refrigerator. Grease
a 15X10 pan (I use an open roasting pan for this). Cut the dough into 30
equal pieces and shape into balls and place in the pan. Cover the pan with
towels and let the dough rise in a warm place until doubled about 1-1/2
hours.

Preheat oven to 425F. Bake the rolls 15-20 minutes until golden brown.
Brush with melted butter. Remove rolls from pan and serve immediately.
Makes 2-1/2 dozen rolls.

From the 1977 Good Housekeeping Cookbook