Easy Rum Buns Recipes

RUM BUNS

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.

RUM BUNS

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.

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.

EASY QUICK BUNS

Steps:

• Mix 2 C flour& yeast in a large bowl.
• In a separate bowl, heat milk, water, oil, sugar& salt to lukewarm in microwave.
• Add all at once to flour mixture and beat till smooth. (Approx 2 mins in a Kitchenaid stand mixer).
• Mix in enough flour to make a soft dough (2 - 2 1/2 Cups).
• Mix well until dough is soft and slightly sticky, then turn out onto floured surface and let rest under a large greased bowl for about 15 minutes.
• Shape dough into 12-15 small balls and place on greased baking sheet to rise until doubled in size. (approx 45 Mins).
• Bake in preheated 400 degree oven 12-15 minutes.

EASY RUM BALLS

Steps:

• Mix vanilla wafer crumbs, cocoa, nuts and 1-cup of confectioner's sugar well.
• Add the corn syrup and rum. (mix well).
• Shape into 1-inch balls and roll in granulated sugar.
• Put into a tightly covered tin or metal container for at least 12-hours before serving.
• (cookies keep very well for 4-5 weeks).