Rum buns, with decadent glaze, could be breakfast or dessert

Recipe Finder

Sweets: A recipe from a Washington restaurant, the Flagship, makes a luscious treat that's best when eaten while still warm from the oven.

January 27, 1999|By Ellen Hawks | Ellen Hawks,Sun Staff

Dorothy Ruth of Baltimore sent out a call for help that has now been answered. "Help!" she wrote, "I need a recipe for rum buns made with yeast dough. My sister is bugging me to make them."

Sandra K. Hayslett of Olney responded with a recipe and a message. "In the 1960s and 1970s, my husband and I used to visit the Flagship Restaurant in Washington, D.C., an excellent seafood restaurant. As a specialty, a luscious, warm rum bun drizzled with a warm rum-flavored icing was served alongside the meal. In 1979 I requested the recipe for Flagship Rum Buns through a column in the Montgomery Journal newspaper. They sent it back promptly. Here it is. The result is wonderful. I'm sending a copy of the page as it was mailed to me from the Journal. I enjoy your column and read it each week. Please continue. I have used many of the recipes that were published. It is always interesting to see how others cook and what they cook."

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If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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 rum extract

3 1/2 cups sifted flour

2 tablespoons butter, melted

1/4 cup raisins, cut up

ICING:

1 cup confectioners' sugar

2 tablespoons hot water

1 teaspoon rum extract

Pour scalded milk over 1/4 cup sugar, shortening and salt. Cool to lukewarm and crumble yeast into it. Beat with an electric mixer until smooth. Add beaten egg and rum extract. Add half the flour and beat with an electric mixer until smooth. Add remaining flour and knead until smooth. Cover with a towel and let rise in a warm place (80 to 85 degrees) until double in bulk, about 3 hours.

Roll dough out into two strips, each 12 inches long, 1/2 inch thick and 4 inches wide. Brush top with melted butter and sprinkle with remaining 1/4 cup sugar and raisins. Roll up, pulling dough out at edges to keep it uniform. The logs should measure 15 inches long when rolled up. Cut rolls into crosswise 3/4 -inch-thick slices. Place slices in 3-inch greased muffin tins; cover with a towel and let rise in a warm place until double in bulk. Bake in a 400-degree oven for 15 to 20 minutes. Meanwhile, mix confectioners' sugar, hot water and rum extract to make icing. As soon as rolls are taken from oven, brush top with icing.

Tester Laura Reiley's comments: "These look like cinnamon rolls, with a decadent rum-flavored glaze. The bread is a sweet, soft breakfast or dessert bread. The raisins add a lot, but certainly chopped walnuts or pecans could be substituted, along with a sprinkling of cinnamon. In small muffin tins, these took exactly 15 minutes to cook. Cool them on a wire rack or eat immediately. They are best when warm."

Pub Date: 01/27/99

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