The recipe appears it might
be a little short on "liquid" ingredients, and maybe
a little short on yeast. But, if we can assume the recipe works, as you posted it, and there was no problem with the ingredients:
Time + Temperature are probably the problems.
All ingredients should be at room temperature (about 75ºF/24ºC) before starting. If not, this will retard the proofing time.
Proofing Times: Times vary by temperature - not the clock. Unfortunately, this is a problem for new bakers because many recipes say to proof until the dough doubles or nearly doubles ... and throws in an "about x minutes" statement - and people go by the clock and not what the dough is doing. Forget the clock! Allow the dough to proof until doubled in size!!
Going back to what you said:
Originally Posted by carolynlew
i made hot cross buns in a bread machine but they didn't rise and came out hard ....
... when completed divided into 12 buns and let is rise. they did not rise. ....
If you don't wait for the dough to double in size before you bake them - you'll be making hot cross rocks, not buns.