rum rolls
Rum Rolls

Rum Rolls

Ingredients:

1

 

Package active dry yeast

Cup

Warm water

Cup

Butter, melted

Cup

Milk,scalded

Cup

Sugar

3

 

Eggs, beaten

Tsp

Salt

3-1/2-4

Cups

All-purpose flour

Cup

Chopped raisins

Cup

Walnuts, chopped

1

Cup

Confectioners sugar

1

Tbl

Water

Tsp

Rum extract

Directions:

Place yeast in large bowl, add water, stir to dissolve. Combine cup butter, scalded milk, cooled to lukewarm, cup sugar, eggs and salt. Add to yeast mixture. Add flour to make a soft dough (still sticky). Cover and let rise in a warm place 5-6 hours or until doubled.

Turn dough onto a floured surgace. Divide in half. Roll each half in a 18x12 rectangle. Spread with remaining cup melted butter and sprinkle with remaining cup sugar, the raisins and the nuts. Roll very loosely jelly roll style and pinch edges to seal. Cut each roll into 16 pieces, and place cut side down in greased muffin pans. Cover and let rise for 6 hours.

Bake in 375 oven for 12-15 minutes or until lightly browned and done.

In the meantime combine confectioners sugar, 1 tablespoon water and teaspoon rum extract to make a spreadable mixture. Brush rolls after they cool about 3 minutes.

 

Yields

32 rolls

 

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