Directions: |
Directions:1. Pour scalded milk over ¼ cup sugar, shortening and salt. Cool to lukewarm and add yeast. Beat until smooth. Add beaten egg and rum extract. Add half the flour and beat until smooth. Add remaining flour and beat until smooth.
2. Cover and let rise in a warm place until doubled in size, about 3 hours.
3. Roll dough in strips, each 12 inches long, 4 inches wide, and ½ inch thick. Brush top with melted butter and sprinkle with ¼ sugar and raisins. Roll up, starting from the long side and pulling dough out at edges to keep it uniform. It should be 15 inches long when rolled. Cut rolls in crosswise slices ¾ inch thick. Place in 3 inch greased muffin pans. Cover and let rise until doubled in size.
4. Bake at 400º for about 15 minutes. As soon as rolls are removed from oven, brush with icing. Rolls should be served hot with icing dripping from them.
To make the icing, combine confectioners sugar, water, and rum extract until smooth. |
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Notes: |
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Notes: Grandma Dix cut this recipe out of the Washington Post. The article read as follows:
“Before expressways and beltways, Sunday dinner on the waterfront was a major excursion. At the end of the ride came the impossible decision - Hogate’s or the Flagship? Those were the days when waterfront dining was a quiet business, before your name was shouted over the loudspeaker when your table was ready. And if memory serves, those waterfront restaurants gave Washington good cause to be considered a seafood town. What those who knew the Flagship from childhood remember, however, was the rum buns; only on Washington’s waterfront were we allowed to start dinner with what might elsewhere be considered dessert.”
The Flagship was a family favorite. I remember many family dinners at the Flagship where we indeed savored the rum buns.
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This recipe for Flagship Rum Buns is from