Recipe by Bev I Am

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.

Ingredients Nutrition


  1. Pour scalded milk over 1/4 cup sugar, shortening and salt.
  2. Cool to lukewarm and sprinkle yeast into it. Beat with rotary beater until smooth.
  3. Add beaten egg and 1 1/2 teaspoons rum extract.
  4. Add half the flour and beat with rotary beater until smooth.
  5. 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.
  6. Roll dough into 2 strips, each 12 inches long, 1/2 inch thick and 4 inches wide.
  7. 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.
  8. It should be 15 inches long when rolled.
  9. 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.
  10. Bake at 400 degrees for 15 to 20 minutes.
  11. **To make icing, blend confectioners sugar, hot water and rum extract.
  12. As soon as rolls are taken from oven, brush top with the icing.

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