Rum Buns Recipe

1      Reviews by:    Audrey Swanson   Rum Buns Recipe with rum-soaked currants and a rum icing give these handsome sweet rolls a distinctive flavor. Serve them at brunch to accompany shrimp-filled omelets and fresh tropical fruits to complete this dessert recipe. 1226

INGREDIENTS

• 1/3 cup dried currants
• 1/4 cup rum
• 2 packages active dry yeast
• 1/2 cup warm (105° to 115° F) water
• 1/3 cup sugar
• 1 cup warm (105° to 115° F) milk
• 1 teaspoon salt
• 3 tablespoons butter or margarine, softened
• 4 1/2 to 5 cups flour
• 1 egg
• 2 tablespoons butter or margarine, melted
• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon
• 1 egg white, beaten with 1 teaspoon water
• 2 tablespoons chopped pecans
• For Rum Glaze:
• 3/4 cup confectioners' sugar
• 1 teaspoon butter or margarine, softened
• 1 1/2 to 2 tablespoons rum

DIRECTIONS

• Place currants in a small bowl. Add rum, cover, and let stand while preparing dough. Sprinkle yeast over the water in large bowl of electric mixer. Add 1 tablespoon of the 1/3 cup sugar. Let stand until yeast is soft (about 5 minutes). Add remainder of the 1/3 cup sugar, milk, salt, and softened butter. Add 3 cups of the flour. Mix to blend, then beat at medium speed until smooth and elastic (about 5 minutes).
• Add egg, beating until smooth. Mix in currant mixture. Stir in about 1 1/2 cups more flour to make a soft dough. Turn dough out onto a board or pastry cloth coated with some of the remaining 1/2 cup flour. Knead until dough is smooth and satiny and small bubbles form just under surface (15 to 20 minutes), adding just enough flour to prevent dough from being sticky. Turn dough in a greased bowl.
• Cover with plastic wrap and a towel; let rise in a warm place until doubled in bulk (about 1 hour). Punch dough down. Cover with inverted bowl and let rest for 10 minutes.
• Roll dough out on a floured surface into a 12- by 18-inch rectangle. Brush with the melted butter. Mix the 1/4 cup sugar with cinnamon. Sprinkle sugar mixture over buttered surface. Starting with an 18-inch side, roll dough tightly, jelly-roll fashion. Moisten long edge and pinch to seal. Cut into 12 equal slices.
• Place slices, cut sides down, in a well-greased, shallow 10- by 15-inch baking pan. Let rise until doubled in bulk (20 to 25 minutes).
• Preheat oven to 375° F. Brush rolls lightly with egg white mixture.
• Bake until well browned (25 to 30 minutes). Drizzle with Rum Glaze and sprinkle with pecans. Serve warm or at room temperature.
• FOR RUM GLAZE: Place sugar and butter in a small bowl. Gradually blend in rum, stirring until smooth and of a good drizzling consistency.