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
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
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
HOT BUTTERED RUM ROLLS
If you enjoy something sweet to eat for breakfast, you can't beat Rosalie Peters' mouthwatering rum rolls. "I've had the recipe for about 30 years and consider it one of my top recipes," she says. "Hope you enjoy these melt-in-your-mouth goodies!"-Rosalie Peters, Caldwell, Texas
Provided by Taste of Home
Time 50m
Yield 8 rolls.
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, egg, oil, salt and 1/2 cup flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., For topping, in a small saucepan, melt butter over medium heat. Stir in brown sugar, milk, flour and extract. Bring to a boil; cook and stir until smooth. Pour into a 9-in. round baking pan coated with cooking spray; set aside., Punch dough down. Turn onto a lightly floured surface; roll into an 8-in. square. Combine filling ingredients; spread over dough to within 1/2 in. of edges. Roll up jelly-roll style; pinch seam to seal. Cut into eight slices. Place rolls, cut side down, in prepared pan. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 12-15 minutes or until golden brown. Immediately invert onto serving platter. Serve warm.
Nutrition Facts : Calories 228 calories, Fat 11g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 89mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
RUM-RAISIN STICKY BUNS
If you're a rum-raisin freak you'll love these sticky buns. This is easy since you use frozen, thawed bread dough, which still tastes very much homemade. The square springform pan isn't absolutely necessary (you can use a regular square pan) but the rimmed lip catches drips from the glaze. I've included the 1-hour rum soaking time in the prep time. I found this in Sunset magazine.
Provided by Hey Jude
Categories Breads
Time 32m
Yield 16 buns
Number Of Ingredients 11
Steps:
- In a bowl, pour 1/4 cup rum over raisins; let stand until slightly plumped, at least 1 hour.
- Butter a 9-inch square springform or regular baking pan.
- In a food processor, whirl 1 cup pecans, 1/4 cup butter, 1/4 cup brown sugar, cinnamon, salt and raisins until finely chopped.
- On a floured surface, with a floured rolling pin, roll bread dough into a 16x8-inch rectangle (if dough springs back let it rest for 5 minutes and try again).
- Spread rum-raisin filling over dough, leaving a 1/2-inch margin bare along one long edge.
- Starting at opposite edge, roll dough around filling into a cylinder; brush egg mixture over the bare edge, then pinch against cylinder to seal.
- Cut off ragged ends, then cut cylinder into 16 equal rounds and space them evenly, cut side down, in the pan.
- Cover with plastic wrap and let stand until doubled, about 40 minutes.
- Uncover and brush rolls lightly with egg mixture; bake in a 350° oven until browned, 25-30 minutes.
- Remove pan rim, or if you're using a regular pan, invert rolls onto a wire rack then invert again onto a rimmed plate.
- In a 1 1/2-2 quart pan over medium-high heat, combine remaining 3/4 cup brown sugar, 1/4 cup butter and 1/2 cup pecans with corn syrup; stir until mixture is thick and bubbling, 3-5 minutes; stir in remaining 2 tablespoons rum.
- Pour and scrape evenly over warm buns, if excess glaze pools at base, spoon over tops of buns.
- Serve warm.
Nutrition Facts : Calories 226, Fat 12.8, SaturatedFat 4.3, Cholesterol 28.5, Sodium 96, Carbohydrate 26.1, Fiber 1.4, Sugar 20.4, Protein 1.6
CHEF JOHN'S HOT CROSS BUNS
Real hot cross buns have the cross baked into them, not piped on afterwards. These are studded with rum-soaked currants. I based my recipe on one I found on Anson Mills' web site.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h15m
Yield 16
Number Of Ingredients 18
Steps:
- Place currants in a small bowl. Heat rum until steaming in a small pan and pour over currants to soften them, about 2 hours. Drain; reserve liquid for another use.
- Whisk warm milk, 1/4 cup flour, and yeast together in the bowl of a stand mixer. Let sit about 15 minutes to ensure yeast is active; small bubbles should start to rise to the surface. Add sugar, beaten egg, lemon and orange zest, cinnamon, salt, cardamom, nutmeg, melted butter, and most of the remaining flour (you might not need it all). Mix with a dough hook attachment until dough pulls away from the sides of the bowl and becomes slightly elastic, 5 or 6 minutes. Continue kneading until dough is soft and shiny, about 10 minutes. Remove dough from dough hook and shape into a ball. Transfer to a lightly floured work surface.
- Flatten dough into a large oval about 1/2 inch thick. Sprinkle currants evenly over surface of dough. Fold dough into thirds. Turn and fold into thirds again. Reshape dough into a round ball. Transfer to lightly oiled mixing bowl. Cover and let rise in a relatively warm, draft-free place until double in size, about 2 hours.
- Poke dough down a bit with your fingertips. Transfer to a lightly floured work surface. Flatten out dough into an even shape. Divide into 16 equal pieces using a bench scraper.
- Line a baking sheet with a silicone mat.
- Roll each piece of dough into a round ball. Arrange evenly on prepared baking sheet. Let rise 15 minutes.
- Mix 1/4 cup water and 1/3 cup flour together in a mixing bowl until mixture is thick enough to hold its shape but thin enough to pipe. Transfer mixture to a piping bag.
- After buns have risen 15 minutes, pipe a cross on top of each. Let rise until doubled from original dough balls, another 15 or 20 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Transfer pan to preheated oven. Bake until golden brown, about 15 minutes.
- Combine 1/4 cup sugar and 3 tablespoons water in a pan over medium heat. Bring to a simmer and cook until sugar dissolves and mixture starts to thicken, or until it reaches a temperature of 225 degrees F. Remove from heat.
- Let buns cool on a rack for 5 minutes before glazing. Brush glaze lightly over the tops of the buns.
Nutrition Facts : Calories 201.1 calories, Carbohydrate 30.4 g, Cholesterol 25.9 mg, Fat 6.1 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 3.5 g, Sodium 118.7 mg, Sugar 9.2 g
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