Posted by Denise on January 04, 2001 at 00:41:26:
In Reply to: Rum Buns posted by marp peterson on January 03, 2001 at 18:22:17:
Rum Buns
1 pkg. (16 oz.) hot roll mix
2 cups powdered sugar
1 bottle (1 oz.) rum extract
4 teaspoons water
3 tablespoons butter or margarine, softened
ground cinnamon
Lightly grease 12-cup muffin pan and set aside.
Prepare hot roll mix according to package directions. Cover with damp towel and let rise in warm, draft-free place until dough doubles in size.
Punch dough down and turn out onto lightly floured surface. Roll out to 10x12 rectangle.
Place sugar in bowl and stir in rum extract and water. Mix until smooth.
Spread softened butter over surface of dough and spread half of sugar mixture over butter. Sprinkle with cinnamon.
Roll up dough from 1 long side and pinch edge of dough to seal. Cut into 12-1" slices.
Place slices, cut side down, in prepared muffin pan.
Cover with damp towel and let rise in warm, draft-free place until dough doubles in size.
Bake at 350 for 25 minutes.
Remove from pan immediately and drizzle remaining half of sugar mixture over buns. Serve warm.
Tip:
To make buns with milder rum flavor, reduce rum extract to 1/2 bottle and add 1 teaspoon additional water.
I would also think you could add raisins when you sprinkle on the cinnamon before rolling up dough.
This is an Italian pastry recipe...they say it keeps well in a brown paper bag.
Gram's "Ewanda"
1/2 cup butter
4 1/2 cups flour
4 teaspoons baking powder
1 cup sugar
6 extra large eggs
1 pinch salt
1/2 cup rum
1 teaspoon lemon extract
1 teaspoon vanilla
Mix all ingredients together. Work on floured board with 1/2 cup of flour. Knead until stiff. Place in refrigerator 1 hour or more. Take about 1/6 of dough and roll onto floured board-thinly. Cut on diagonal twist and fry in hot canola oil. Drain. Sprinkle with powdered sugar and serve.