Rum Rolls Recipes

EASY 4 INGREDIENT RUM BALLS

Steps:

• Pulse Oreos in a food processor until you have 3 cups. Set aside.
• Pulse walnuts in a food processor until you have 1 ½ cups.
• Combine crushed Oreos, walnuts, cream in a medium bowl and mix well.
• Add rum starting with ¼ cup and adding more if needed to create a consistency that holds its shape when rolled. (If you add too much and they are too soft, add in more cookie crumbs to get desired consistency, note that the crumbs do soak up the liquids as they sit).
• Using a small scoop (or melon baller) scoop dough and roll into balls.
• Roll in sprinkles. Refrigerate 2 days before serving.

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.

CHOCOLATE-RUM SWISS ROLL

Steps:

• Prepare oven and baking sheet: Heat oven to 450 degrees, with rack in bottom half. Coat a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment paper; coat with cooking spray. Dust with cocoa powder and tap out excess.
• Combine dry ingredients: Whisk together cocoa powder, flour, and salt in a bowl.
• Combine eggs and sugar: Bring about 2 inches of water to a simmer in a medium saucepan. In the heatproof bowl of an electric mixer set over (not in) simmering water, whisk eggs, yolks, and granulated sugar until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with whisk attachment; beat on medium-high speed for 2 minutes. Raise speed to high; beat until mixture is pale and thick, about 4 minutes more.
• Add dry ingredients: Sift cocoa mixture over egg mixture; using a large rubber spatula, carefully fold. When almost incorporated, pour melted butter down side of bowl; gently fold to combine.
• Bake: Using an offset spatula, spread batter evenly into prepared sheet. Bake cake until golden brown and springy to the touch, 6 to 7 minutes. Meanwhile, dust a clean kitchen towel with cocoa powder. Run a knife around sides of cake. Invert onto prepared towel, and remove parchment.
• Roll into log and cool: While the sheet cake is still warm, gently roll, starting from one short side, into a log, incorporating the kitchen towel. Let the cake cool completely, rolled. (This will give the cake a "shape memory," so it will be easier to roll again with filling.)
• Meanwhile, make rum syrup: In a small saucepan, combine the water and 1/4 cup sugar. Bring to a boil; reduce heat, and simmer until sugar has dissolved, about 3 minutes. Remove from heat; add rum, then let cool completely.
• Fill cake and reroll: Unroll cake. Brush entire surface generously with cooled rum syrup. Whip cream and remaining tablespoon sugar until soft peaks form; spread over cake leaving a 1/2-inch border all around. Roll cake to enclose filling (without towel), starting at a short end. Wrap the towel around rolled cake, securing with clips or clothespins to help retain the shape.
• Chill and serve: Refrigerate 30 minutes (or up to 3 hours). Dust with cocoa powder, cut into slices with a serrated knife, and serve.

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.