RUM BUNS
From Southern Living 1981 comes this recipe for sweet rum-flavored buns laced with raisins and cinnamon and topped with a sugary glaze. This yields 2 dozen buns and they freeze beautifully, but the recipe is easily halved.
Provided by Dreamgoddess
Categories Yeast Breads
Time 2h50m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 242.7, Fat 6.7, SaturatedFat 4, Cholesterol 33.7, Sodium 151.3, Carbohydrate 42.2, Fiber 0.9, Sugar 21.3, Protein 3.8
RUM BUNS
Makes a great and easy cinnamon bun.
Provided by Pat Duran
Categories Other Breakfast
Time 40m
Number Of Ingredients 6
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.
EASY RUM BUNS
This delightful and delightfully easy recipe came from a cookbook put out by Dorothy Mengering, the mother of Late Night talk show host David Letterman.
Provided by loof751
Categories Breads
Time 30m
Yield 20 rolls, 10 serving(s)
Number Of Ingredients 4
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 BUNS
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.
Provided by Bev I Am
Categories Yeast Breads
Time 4h20m
Yield 24 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 139.8, Fat 3.2, SaturatedFat 1.1, Cholesterol 11.1, Sodium 132.1, Carbohydrate 24.9, Fiber 0.6, Sugar 10.1, Protein 2.6
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