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Rum Rolls Sea Fare
MyCookbook Recipe Database
MyCookbook Member: Jan Last
Recipe Category: Bread
Recipe Preparation Level: moderate
l cup sweet milk, lukewarm
1/2 cup sugar
2 tablespoons shortening
1 teaspoon salt
1 cake compressed yeast
1 egg, well beaten
2 teaspoons rum extract
3 cups sifted flour
3 tablespoons butter or melted margarine
1 cup seeded raisins, cut fine
Pour scalded milk over 1/4 of the sugar, shortening and salt Cool to lukewarm and crumble yeast into it. Beat with rotary beater until
smooth. Add egg and rum extract. Add flour gradually, beating with rotary beater. Then knead. Cover with clean towel and let rise in a warm place (80ø) until double in bulk. Roll dough into strips 12" long 1/2" thick and 4 " wide. Brush top with melted butter and sprinkle with sugar and raisins. Roll up, pulling dough out at edges to keep uniform. Strips should be 15" long when rolled. Cut rolls in crosswise slices 3/4-inch thick. Place in
greased muffin tins, cover with a clean towel and let rise in a warm place until double in bulk. Bake in moderately hot oven (400) for 15 to 20 minutes, until well browned. As soon as rolls are removed from oven, cover with icing. Makes 18 rolls.
1 cup confectioner's sugar
2 Tbsp hot water
2 Tbsp rum extract
Add liquids to sugar, beat until smooth.
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