RUM BUNS RECIPES
RUM BUNS RECIPE - BREAKFAST.FOOD.COM
From Southern Living 1981 comes this recipe for sweet rum-flavored buns laced with raisins and cinnamon and topped with a sugary glaze. This yields 2 dozen buns and they freeze beautifully, but the recipe is easily halved.
Total Time 2 hours 50 minutes
Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 16
Steps:
- For the Buns: dissolve the yeast in warm water and set aside for 10-15 minutes to proof.
- In a large bowl, combine the scalded milk, softened butter, sugar, eggs, salt and rum flavoring.
- Beat until well blended and add the yeast mixture.
- Add the flour; beat until well mixed and the dough leaves the sides of the bowl.
- Turn out on a floured surface and knead about 5 minutes, or until the dough is smooth and elastic.
- Grease a large bowl and place the dough in it; turn to grease the top.
- Cover and let rise in a warm place until doubled (about 1 1/2 hours).
- Punch the dough down and divide in half.
- Roll each dough half out on a floured surface to a 13x8" rectangle.
- Brush with melted butter.
- Combine the brown sugar, raisins and cinnamon and sprinkle over the dough rectangles.
- Roll each rectangle from one of the long sides jellyroll style and seal the edges.
- Slice in 1 1/2" slices and place 1" apart in a greased 13x9" pan and a greased 8" square pan.
- Cover and let rise again for about 30 minutes, or until doubled again.
- Bake at 400 degrees for 15-20 minutes or until golden; remove from pans and cool on racks.
- While still warm, drizzle the glaze over the buns.
- For the Glaze: Combine the powdered sugar, milk and rum flavoring; blend well.
- Drizzle over buns.
Nutrition Facts : Calories 242.7, FatContent 6.7, SaturatedFatContent 4, CholesterolContent 33.7, SodiumContent 151.3, CarbohydrateContent 42.2, FiberContent 0.9, SugarContent 21.3, ProteinContent 3.8
EASY RUM BUNS RECIPE - FOOD.COM
This delightful and delightfully easy recipe came from a cookbook put out by Dorothy Mengering, the mother of Late Night talk show host David Letterman.
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 20 rolls, 10 serving(s)
Number Of Ingredients 4
Steps:
- In a medium saucepan, melt the butter. Add the sugar and rum and blend well, stirring until sugar is dissolved.
- Pour over the rolls in their foil package. Wrap tightly with foil and refrigerate overnight.
- When ready to serve, bake rolls in a 325-degree oven for 25 minutes.
Nutrition Facts : Calories 467.1, FatContent 14.1, SaturatedFatContent 6.5, CholesterolContent 24.4, SodiumContent 621.5, CarbohydrateContent 70.1, FiberContent 2.6, SugarContent 12, ProteinContent 11.4
More about "rum buns recipes"
EASY RUM BUNS RECIPE - FOOD.COM
This delightful and delightfully easy recipe came from a cookbook put out by Dorothy Mengering, the mother of Late Night talk show host David Letterman.
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 467.1 per serving
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 467.1 per serving
- When ready to serve, bake rolls in a 325-degree oven for 25 minutes.
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RUM BUNS | JUST A PINCH RECIPES
Makes a great and easy cinnamon bun.
From justapinch.com
Reviews 5
Category Other Breakfast
Cuisine American
From justapinch.com
Reviews 5
Category Other Breakfast
Cuisine American
- Thaw dough. After first rising, roll dough into a 10x14-inch rectangle. Combine rum extract, powdered sugar and water; mix until smooth. Spread soft butter and half the powdered sugar mixture over dough. Sprinkle with cinnamon. Nuts and jelly may be added now if desired.* Roll as for a jelly roll, starting with long side.Cut into 12 slices.( a thread, string or dental floss wrapped around and pulled in opposite directions is an easy way to cut). Put each cut piece in a well sprayed muffin cup, cut side down. Set in warm place and allow to rise until double. Bake in 350^ oven for 25 minutes. Remove from pans. Drizzle remainder of powdered sugar mixture over hot buns--- *NOTE: Softened cream cheese can be used instead of the softened butter and coconut may be used before rolling up.
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RUM-RAISIN STICKY BUNS RECIPE | MYRECIPES
From myrecipes.com
Calories 303 calories per serving
Calories 303 calories per serving
- Nutritional analysis per sticky bun.
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CHEF JOHN'S HOT CROSS BUNS | ALLRECIPES
Real hot cross buns have the cross baked into them, not piped on afterwards. These are studded with rum-soaked currants. I based my recipe on one I found on Anson Mills' web site.
From allrecipes.com
Reviews 4.8
Total Time 3 hours 15 minutes
Category Bread, Yeast Bread Recipes, Rolls and Buns
Calories 201.1 calories per serving
From allrecipes.com
Reviews 4.8
Total Time 3 hours 15 minutes
Category Bread, Yeast Bread Recipes, Rolls and Buns
Calories 201.1 calories per serving
- Let buns cool on a rack for 5 minutes before glazing. Brush glaze lightly over the tops of the buns.
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HOGATE'S RUM BUNS RECIPE | CDKITCHEN.COM
Preheat oven to 400 degrees F. Flour work surface and roll dough out 4 inches by 20 inches. Brush with melted butter (not in above ingredients) and sprinkle with cinnamon sugar mix as needed. Roll dough strips tightly together. With knife, cut into sections three fingers wide and place in greased (not in above ingredients) muffin pans.
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FLAGSHIP RUM BUNS - RECIPE | COOKS.COM
Mar 14, 2021 · Combine scalded milk, sugar, shortening, and salt in large bowl. Cool to lukewarm. Stir in yeast. Beat until smooth. Stir in beaten egg, lemon rind, and rum extract. Add 1 1/2 cups plus 2 tablespoons flour. Beat until smooth. Add another 1 1/2 cups plus 2 tablespoons flour. Beat until smooth.
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RUM BUNS | RECIPES | STLTODAY.COM
Brush the rolls lightly with the egg-white mixture. Bake until well browned, 25 to 30 minutes. While buns bake, prepare rum glaze: > Place powdered sugar and butter in a small bowl. Gradually blend...
From stltoday.com
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FLAGSHIP RUM BUNS - RECIPE | COOKS.COM
1 tsp. rum extract Pour scalded milk over 1/4 cup sugar, shortening and salt. Cool to lukewarm and sprinkle yeast into it. Beat with rotary beater until smooth. Add beaten egg and 1 1/2 teaspoons rum extract. Add half the flour and beat with rotary beater until smooth. Add remaining flour and mix until smooth.
From cooks.com
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RECIPE: FLAGSHIP RUM BUNS RECIPES - 4 - RECIPELINK.COM
In a bowl combine 1 cup confectioners' sugar, 2 tablespoons hot water, and 1 teaspoon rum extract; spread the buns with the icing as soon as they come out of the oven. Cool buns on wire rack. FLAGSHIP RUM BUNS Source: Cooks 1 c. scalded milk 1/2 c. sugar 1/4 c. shortening 1 1/4 tsp. salt 1/4 oz. pkg. dried yeast 1 egg, beaten 2 1/2 tsp. rum extract
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RUM BUNS, WITH DECADENT GLAZE, COULD BE BREAKFAST OR ...
Jan 27, 1999 · Flagship Rum Buns Makes 40 rolls 1 cup scalded milk 1/2 cup sugar 1/4 cup shortening 1 1/4 teaspoons salt 1 compressed yeast cake (or substitute 1 package dried yeast) 1 egg, beaten 1 1/2 teaspoons...
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RUM BUNS, WITH DECADENT GLAZE, COULD BE BREAKFAST OR ...
Jan 27, 1999 · Rum buns, with decadent glaze, could be breakfast or dessert; Sweets: A recipe from a Washington restaurant, the Flagship, makes a luscious treat that's best when eaten while still warm from the oven.
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BENJAMINA EBUEHI’S RECIPE FOR SPICED APPLE AND RUM BUNS ...
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GOOEY RUM SOAKED PECAN STICKY BUNS - BAKERS TABLE
Oct 04, 2021 · About 10 minutes. Place dough in a greased lidded container and let rise for 1 hour, or until doubled in bulk. While the dough rises, let’s make the syrup! Combine the butter, brown sugar, cinnamon, nutmeg, and corn syrup in a small pot. Place over medium-low heat and heat until butter is melted. Stir in the rum.
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SOFT RUM RAISIN BUNS: A BREAD MACHINE RECIPE
Nov 21, 2021 · Like most bread recipes on this website, you can mix the dough by hand or use a stand mixer if you don’t have a bread machine. See the recipe notes for details. Helen Corbitt inspired me with a recipe titled “Rum Buns” in her book, Helen Corbitt’s Cookbook. Her recipe uses a brioche-type dough, but I wanted something a little easier.
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RUM TOFFEE PECAN GLAZED STICKY BUNS - A SASSY SPOON
Sep 25, 2020 · How To Make Rum Toffee Pecan Glazed Sticky Buns. Make the dough. Into a stand mixer, mix together the milk, instant dry yeast, brown sugar, eggs, butter, and salt. Switch to the dough hook, add flour and mix until a dough forms. Cover the bowl with a towel and rest for 1 hour. Spray a 9×13 baking dish with nonstick cooking spray.
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RUM-RAISIN BREAD | KING ARTHUR BAKING
To make the bread: Combine the rum and raisins in a small, nonreactive bowl and set aside to soak for about 30 minutes. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Place the remaining ingredients into the bucket of your bread machine in the order listed, select the dough cycle, and press Start.
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THE RUM BUNS FROM HOGATE'S RIDE AGAIN - WASHINGTON POST
Jul 22, 2003 · William Bednar will teach how-to-make-Hogate's-rum-buns classes Sept. 20 and Oct. 25. Tuition for each class is $30. Hours for each are 10 a.m. to 1 p.m. The September class will be at 2709 ...
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RUM BUNS - RESTAURANTS - WASHINGTON DC - CHOWHOUND
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RUM RAISIN HOT CROSS BUNS - BAKE FROM SCRATCH
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