Prep 4 hrs
Cook 20 mins
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.
- 1 cup milk, scalded
- 1⁄2 cup sugar
- 1⁄4 cup vegetable shortening
- 1 1⁄4 teaspoons salt
- 1⁄4 ounce dried yeast
- 1 egg
- 1 1⁄2 teaspoons rum extract
- 3 1⁄2 cups flour
- 2 teaspoons butter, melted
- 1⁄4 cup raisins, cut into pieces
- 1 cup powdered sugar
- 1 teaspoon rum extract
- 2 tablespoons hot water
- 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.