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Prep Time: 240 Minutes Cook Time: 20 Minutes |
Ready In: 260 Minutes Servings: 24 |
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I found this recipe in my mom's recipe box. It came from a restaurant in Washington DC, The Flagship, which was a family favorite when I was growing up. Ingredients:
1 cup milk, scalded |
1/2 cup sugar |
1/4 cup vegetable shortening |
1 1/4 teaspoons salt |
1/4 ounce dried yeast |
1 egg |
1 1/2 teaspoons rum extract |
3 1/2 cups flour |
2 teaspoons butter, melted |
1/4 cup raisins, cut into pieces |
1 cup powdered sugar |
1 teaspoon rum extract |
2 tablespoons hot water |
Directions:
1. Pour scalded milk over 1/4 cup sugar, shortening and salt.
2. Cool to lukewarm and sprinkle yeast into it. Beat with rotary beater until smooth.
3. Add beaten egg and 1 1/2 teaspoons rum extract.
4. Add half the flour and beat with rotary beater until smooth.
5. 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.
6. Roll dough into 2 strips, each 12 inches long, 1/2 inch thick and 4 inches wide.
7. 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.
8. It should be 15 inches long when rolled.
9. 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.
10. Bake at 400 degrees for 15 to 20 minutes.
11. **To make icing, blend confectioners sugar, hot water and rum extract.
12. As soon as rolls are taken from oven, brush top with the icing.
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