Rum Buns

• cup milk, scalded↗1 cup
• cup sugar↗1⁄2 cup
• cup vegetable shortening↗1⁄4 cup
• teaspoons salt↗1 1⁄4 teaspoons
• ounce dried yeast↗1⁄4 ounce
• egg↗1
• teaspoons rum extract↗1 1⁄2 teaspoons
• cups flour↗3 1⁄2 cups
• teaspoons butter, melted↗2 teaspoons
• cup raisins, cut into pieces↗1⁄4 cup
• icing↗
• cup powdered sugar↗1 cup
• teaspoon rum extract↗1 teaspoon
• tablespoons hot water2 tablespoons

Step-by-step instructions

1. 1

   Pour scalded milk over 1/4 cup sugar, shortening and salt.

2. 2

   Cool to lukewarm and sprinkle yeast into it. Beat with rotary beater until smooth.

3. 3

   Add beaten egg and 1 1/2 teaspoons rum extract.

4. 4

   Add half the flour and beat with rotary beater until smooth.

5. 5

   Add remaining flour and mix until smooth. Cover with towel and let rise in a warm place (80 to 85 degrees) until double in bulk - about 3 hours.

6. 6

   Roll dough into 2 strips, each 12 inches long, 1/2 inch thick and 4 inches wide.

7. 7

   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.

8. 8

   It should be 15 inches long when rolled.

9. 9

   Cut rolls in crosswise slices 3/4 inch thick. Place in 3 inch greased muffin tins; cover with towel and let rise in a warm place until doubled in bulk.

10. 10

    Bake at 400 degrees for 15 to 20 minutes.

11. 11

    **To make icing, blend confectioners sugar, hot water and rum extract.

12. 12

    As soon as rolls are taken from oven, brush top with the icing.