RUM BUNS
Source: Flagship Restaurant, Washington DC
Makes 36 buns
1/2 stick (1/4) c. butter
1/4 c. sugar
1 1/2 tsp. salt
1 c. scalded milk
1 envelope dry yeast
1 egg, beaten
2 1/2 tbsp. rum extract
3 1/2 c. flour, sifted
2 tbsp. raisins, chopped
2 tbsp. sugar
Combine butter, sugar, and salt. Add scalded milk and let mixture cool to lukewarm. Sprinkle yeast over the mixture and beat it until it is smooth. Add the egg and 1 1/2 teaspoons rum extract. Beat in 1 3/4 cups flour until smooth. Add 1 3/4 cups more flour and beat until mixture is smooth. Let the dough rise in a warm place, covered with linen tea towel, for 2 hours or until double in bulk. Punch down the dough and divide it in half. Roll out each piece of dough into a rectangle 12 inches long, 4 inches wide and 1/2 inch thick. Brush each strip with 1 tablespoon melted butter then sprinkle over each strip 2 tablespoons each of sugar and chopped raisins. Roll the dough up jelly roll fashion, stretching it so that it is 15 inches long. Cut each roll into 18 pieces, each 3/4 inch thick, and put them, cut side down in the bottom of well buttered 3 inch muffing tins. Let buns rise in a warm place, covered with a linen towel, for 1 hour or until double in bulk. Bake in hot 400 degree oven for 15 minutes or until golden. In a bowl combine 1 cup confectioners' sugar, 2 tablespoons hot water, and 1 teaspoon rum extract; spread the buns with the icing as soon as they come out of the oven. Cool buns on wire rack.
FLAGSHIP RUM BUNS
Source: Cooks
1 c. scalded milk
1/2 c. sugar
1/4 c. shortening
1 1/4 tsp. salt
1/4 oz. pkg. dried yeast
1 egg, beaten
2 1/2 tsp. rum extract
3 1/2 c. flour, sifted
2 tbsp. butter, melted
1/4 c. raisins, cut up
FOR ICING:
1 c. confectioners sugar
2 tbsp. hot water
1 tsp. rum extract
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.
FLAGSHIP RUM BUNS
Source: Cooks
1 c. scalded milk
1/4 c. granulated sugar
1/4 c. shortening
1 1/4 tsp. salt
1 env. dry yeast
1 beaten egg
2 tsp. grated lemon rind
1 1/2 tsp. rum extract
3 c. plus 4 tsp. sifted flour
Melted butter
1 c. brown sugar
1 c. raisins
Glaze (below)
Combine scalded milk, sugar, shortening, and salt in large bowl. Cool to lukewarm. Stir in yeast. Beat until smooth. Stir in beaten egg, lemon rind, and rum extract. Add 1 1/2 cups plus 2 tablespoons flour. Beat until smooth. Add another 1 1/2 cups plus 2 tablespoons flour. Beat until smooth. Add another 1 1/2 cups plus 2 tablespoons flour; beat again. Cover bowl with towel; let rise until doubled, 2 to 3 hours. Divide dough in half; roll out on lightly floured board in two strips, 12 x 4 x 1 inch thick. Brush with melted butter; sprinkle each strip with 1/4 to 1/2 c. brown sugar and the raisins.
Roll up like jelly roll from the 12 inch side, but as you roll, pull dough out to about 15 inches. Cut into 3/4 to 1 inch slices. Place in well greased muffin pans; cover and let rise until doubled. Bake at 400 degrees for 15 to 20 minutes.
Immediately brush with glaze of 1 cup confectioners' sugar, 2 tablespoons hot water, and 2 teaspoons rum extract.
FLAGSHIP RUM BUNS
Yield: 24 buns
DOUGH
2 pounds, 1 ounce all-purpose flour
6 ounces granulated sugar
5 ounces raisins
4 ounces vegetable shortening
4 ounces butter (unsalted, room temperature)
2 tablespoons grated nutmeg
1 teaspoon ground bakers cinnamon
1 ounce table salt
1 cup water (100 degrees)
4 ounces fresh yeast
1 cup pasteurized or fresh eggs
2 ounces rum extract
1 cup whole milk
CINNAMON-SUGAR MIX
2 tablespoons of cinnamon
1 cup sugar
GLAZE
1 cup water
1/2 cup rum extract
6 ounces granulated sugar
ICING
2 ounces rum extract
2 ounces light corn syrup
1 ounces unsalted butter (melted)
12 ounces confectioners sugar
In mixing bowl fitted with a dough hook, combine all dough ingredients. Mix for 20 minutes until dough is smooth, place on floured tray and let sit at room temperature for 10 minutes. Then refrigerate overnight.
Preheat oven to 400 degrees. Flour work surface and roll dough out 4 inches by 20 inches. Brush with melted butter (not in above ingredients) and sprinkle with cinnamon sugar mix as needed. Roll dough strips tightly together. With knife, cut into sections three fingers wide and place in greased (not in above ingredients) muffin pans. Place a towel over the buns and proof them (let them rise until double in size takes between 30 and 60 minutes, depending on the temperature of the room). Then bake in oven for 25 to 30 minutes or until done. Turn pans occasionally for even baking. Remove from oven and brush with glaze immediately. Cool for at least 10 minutes, then coat with icing before serving.
