1 package active dry yeast

3/4 cup warm water (105 to 115 degrees)

2 eggs

1/4 cup shortening

1/3 cup sugar

1 teaspoon salt

2 teaspoons nutmeg

3 1/2 cup Gold Medal flour

Currants

1 egg, beaten

Method: In large mixer bowl, dissolve yeast in warm water. Add 2 eggs, the shortening, sugar, salt, nutmeg and 1 3/4 cups of the flour. Beat 2 minutes on medium speed, scraping bowl frequently. Mix in enough remaining flour to make dough smooth. Scrape batter from side of bowl. Cover; let rise in warm place until double, about 45 minutes.

Stir down dough by beating about 25 strokes. Turn dough onto lightly floured board and divide into 12 equal parts; divide each part in half again. Shape 12 parts into plump ovals about 4 inches long for bodies. With slightly more than half each of the remaining parts, shape 12 balls for heads. With the remaining parts, shape twelve 4-inch ropes; cut each rope in half for arms.

Place figures about 3 inches apart on greased baking sheet. Press currants firmly into heads for eyes and mouths. Let rise until double, about 45 minutes. Heat oven to 350 degrees. Brush rolls lightly with beaten egg. Bake about 15 minutes or until golden brown. Insert wooden picks in heads for antennae. 12 buns.