RUM BUNS
I found this recipe in my mom's recipe box. It came from a restaurant in Washington DC, The Flagship, which was a family favorite when I was growing up.
Provided by Bev I Am
Categories Yeast Breads
Time 4h20m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Pour scalded milk over 1/4 cup sugar, shortening and salt.
- Cool to lukewarm and sprinkle yeast into it. Beat with rotary beater until smooth.
- Add beaten egg and 1 1/2 teaspoons rum extract.
- Add half the flour and beat with rotary beater until smooth.
- Add remaining flour and mix until smooth. Cover with towel and let rise in a warm place (80 to 85 degrees) until double in bulk - about 3 hours.
- Roll dough into 2 strips, each 12 inches long, 1/2 inch thick and 4 inches wide.
- Brush top with melted butter and sprinkle with remaining 1/4 cup sugar and raisins. Roll up, pulling dough out at edges to keep it uniform.
- It should be 15 inches long when rolled.
- Cut rolls in crosswise slices 3/4 inch thick. Place in 3 inch greased muffin tins; cover with towel and let rise in a warm place until doubled in bulk.
- Bake at 400 degrees for 15 to 20 minutes.
- **To make icing, blend confectioners sugar, hot water and rum extract.
- As soon as rolls are taken from oven, brush top with the icing.
Nutrition Facts : Calories 139.8, Fat 3.2, SaturatedFat 1.1, Cholesterol 11.1, Sodium 132.1, Carbohydrate 24.9, Fiber 0.6, Sugar 10.1, Protein 2.6
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