Rum Buns

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READY IN: 4hrs 20mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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