Rum Rolls Recipes

EASY RUM BUNS

Steps:

• In a medium saucepan, melt the butter. Add the sugar and rum and blend well, stirring until sugar is dissolved.
• Pour over the rolls in their foil package. Wrap tightly with foil and refrigerate overnight.
• When ready to serve, bake rolls in a 325-degree oven for 25 minutes.

RUM ROLLS

Steps:

• If rolls are not in an aluminum pan, transfer them to a foil lined baking sheet. With a wooden skewer or fork, pierce each roll several times.
• In a small saucepan heat butter and rum over low heat. Add sugar and heat only long enough for sugar to melt.
• Starting 1 hour before baking, brush a thin layer of sauce over rolls every 15 minutes.
• Bake rolls according to package directions.

WHOLE WHEAT CINNAMON RUM ROLLS

Steps:

• In a large bowl, stir yeast into water to soften. Add milk, shortening, honey, eggs, lemon juice, salt, soy flour, and 2 cups whole wheat flour. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
• Turn dough onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Place dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.
• Turn dough onto a lightly oiled work surface and divide in half. Roll each half with a rolling pin into a 12 by 18-inch rectangle. Brush dough with melted butter, leaving a 1/2-inch border along one long side of the rectangle free of butter.
• Combine brown sugar, cinnamon, raisins, and nuts. Sprinkle evenly over each portion of dough. Roll up into 2 (18-inch) cylinders and pinch the loose edge to the cylinder. Cut into 30 rolls (15 from each cylinder) and place cut-side up into 2 parchment-lined 9 by 13-inch pans. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
• About 10 minutes before baking, preheat oven to 375 degrees (350 if using glass pans). Bake for 20 minutes or until the internal temperature of the rolls reaches 190 degrees. Leave the rolls in the pan to cool since they benefit from the steam -- it makes them softer. Allow the rolls to cool for 15 minutes.
• Combine powdered sugar, rum extract, and milk. Mixture should be the consistency of honey (if it isn't, adjust by adding more cream to thin it or powdered sugar to thicken it). Drizzle over the top of the rolls.

RUM RAISIN PECAN OVERNIGHT ROLLS (ABM)

Steps:

• Heat milk and butter in microwave for about 45 seconds.
• Add dough ingredients into bread machine per mfg. instructions, process on dough cycle.
• When dough is almost done, combine filling ingredients in food processor, blend until well combined.
• Remove dough from machine, place on lightly floured board, let rest 5 min., then roll into a 12x15 rectangle, springle dough with filling and press into dough with a rolling pin, roll up dough as tightly as possible jelly roll style.
• Combine topping ingredients in a small saucepan, heat to just warm.
• Pour topping mix into a 9x13 pan, that has been buttered bottom and sides.
• Cut dough crosswise into 1" slices, arrange in rows of three, over topping, leaving, some room for the buns to rise, 15 rolls should fit perfectly.
• Cover buns with plastic wrap and allow to set overnight.
• Next morning; Place rolls in an oven, that is turned off. Fill a shallow pan 2/3 full of boiling water and set on the rack below the rolls, close door, let rise until puffy, approximately 30 min., remove rolls and water.
• Preheat oven to 350, when oven is ready, placer rolls on the middle rack, back until golden brown, about 30 minute.
• Remove from oven, place another baking sheet or pan over that, flip buns over.
• Let the buns cool at least 20-30 minute before serving.