Categories: Breads, Londontowne 
      Yield: 24 servings 
  
      2 tb Yeast                           1 1/2 ts Nutmeg 
    1/2 c  Lukewarm water                    1/8 ts Cloves 
    1/2 c  Sugar                             1/8 ts Mace 
    1/2 c  Margarine, melted                   6 c  Flour 
  1 3/4 c  Warm milk                                Beaten egg for tops of buns 
      1    Egg, beaten                              Caraway seeds 
      2 ts Salt                            
  
  Calories     per serving:             Number of Servings:  24 Fat grams per 
  serving:              Approx. Cook Time: 20 Cholesterol per serving: Marks: 
   
  *DIRECTIONS* 
   
  Dissolve yeast in lukewarm water.  Mix sugar, margarine, milk, beaten egg, 
  salt, nutmeg, cloves, and mace.  Add 3 cups of the flour and beat until 
  smooth. Gradually add enough flour to make soft dough (note that 6 to 7 
  cups of flour can be used).  Turn out onto floured surface and knead till 
  smooth and elastic.  Place in greased bowl, cover and let rise till dough 
  doubles in bulk.  Punch down.  Divide dough in half. Form 12 round buns and 
  place on greased baking sheet. Repeat with other half of dough. Cut a deep 
  cross on each bun with sharp knife. Brush with beaten egg. Sprinkle with 
  caraway seeds. Cover and let rise till doubled. Bake at 375 degrees for 20 
  minutes. Note: Serve these caraway-topped buns with hot spiced cider on 
  Christmas Eve, or with raspberry jam as a Christmas-morning breakfast 
  treat.