Rum Rolls Recipe
Ingredients
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Unsalted butter | 3 Tablespoon | |
| Milk | 1/2 Cup (16 tbs) | |
| Active dry yeast | 1 Tablespoon | |
| Warm water | 1/4 Cup (16 tbs) | |
| Flour | 3 Cup (16 tbs) | |
| Egg | 1 | |
| 1 1/2 tablespoons light rum unsalted butter, melted | ||
| 1/2 teaspoon grated nutmeg chopped pecans Icing | ||
| Confectioner’s sugar | 3/4 Cup (16 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.
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.
Chef
