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Rum Rolls

Holiday.Cook's picture
Ingredients
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Unsalted butter 3 Tablespoon
  Milk 1⁄2 Cup (8 tbs)
  Active dry yeast 1 Tablespoon
  Warm water 1⁄4 Cup (4 tbs) (105-115°F)
  Flour 3 Cup (48 tbs)
  Egg 1
  Light rum 1 1⁄2 Tablespoon
  Grated nutmeg 1⁄2 Teaspoon
  Confectioners sugar 3⁄4 Cup (12 tbs)
  Light rum 2 Tablespoon
Directions

1 Heat 1/4 cup sugar, salt, butter, and milk to warm (105°-115°F).
2 Dissolve yeast in warm water. Set aside for 5 minutes. Add 2 cups flour, yeast mixture, egg, and rum to milk mixture. Mix thoroughly.
3 Add enough remaining flour to form a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes. Place in greased bowl, turning to coat top.
4 Cover; let rise in warm place until double€”about 1 hour.
5 Punch down dough. Roll into a rectangle about 8 x 16 inches. Brush with melted butter.
6 Combine 1/4 cup sugar with nutmeg. Sprinkle on dough. Working from the wide side, roll up tight in jelly-roll style. Cut roll into pieces 1 1/2 inches wide.
7 Place cut side up in buttered muffin pans. Brush tops with melted butter. Cover; let rise until double€”about 30 minutes.
8 Bake in a preheated 375°F oven 25 to 30 minutes or until done. To make frosting, mix confectioners' sugar and light rum until smooth.
9 Remove from muffin pan. While warm, frost with the icing. Sprinkle with chopped nuts.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Bread
Interest: 
Holiday, Party

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