Rum Buns Washington Dc Recipes

RUM BUNS

Steps:

• For the Buns: dissolve the yeast in warm water and set aside for 10-15 minutes to proof.
• In a large bowl, combine the scalded milk, softened butter, sugar, eggs, salt and rum flavoring.
• Beat until well blended and add the yeast mixture.
• Add the flour; beat until well mixed and the dough leaves the sides of the bowl.
• Turn out on a floured surface and knead about 5 minutes, or until the dough is smooth and elastic.
• Grease a large bowl and place the dough in it; turn to grease the top.
• Cover and let rise in a warm place until doubled (about 1 1/2 hours).
• Punch the dough down and divide in half.
• Roll each dough half out on a floured surface to a 13x8" rectangle.
• Brush with melted butter.
• Combine the brown sugar, raisins and cinnamon and sprinkle over the dough rectangles.
• Roll each rectangle from one of the long sides jellyroll style and seal the edges.
• Slice in 1 1/2" slices and place 1" apart in a greased 13x9" pan and a greased 8" square pan.
• Cover and let rise again for about 30 minutes, or until doubled again.
• Bake at 400 degrees for 15-20 minutes or until golden; remove from pans and cool on racks.
• While still warm, drizzle the glaze over the buns.
• For the Glaze: Combine the powdered sugar, milk and rum flavoring; blend well.
• Drizzle over buns.

RUM BUNS

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.

RUM BUNS

Steps:

• 1. Thaw dough. After first rising, roll dough into a 10x14-inch rectangle. Combine rum extract, powdered sugar and water; mix until smooth. Spread soft butter and half the powdered sugar mixture over dough. Sprinkle with cinnamon. Nuts and jelly may be added now if desired.* Roll as for a jelly roll, starting with long side.Cut into 12 slices.( a thread, string or dental floss wrapped around and pulled in opposite directions is an easy way to cut). Put each cut piece in a well sprayed muffin cup, cut side down. Set in warm place and allow to rise until double. Bake in 350^ oven for 25 minutes. Remove from pans. Drizzle remainder of powdered sugar mixture over hot buns--- *NOTE: Softened cream cheese can be used instead of the softened butter and coconut may be used before rolling up.