Raisin Rum Buns: Make Your Morning Coffee Break the Best Ever
Sneak Preview: Mix these Raisin Rum Buns in your bread machine or stand mixer. Shape by hand and bake in your oven for a special treat. Rum-flavored icing and raisins are the stars of the show.
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Do you remember butter rum lifesavers? I guess they’re still around, but I haven’t had any for years. My love affair with rum flavoring goes back to those lifesavers.
Raisin rolls are a fond memory of my days as an exchange student in Holland. Adding raisins to these rum buns results in a delicious collision of flavors.
Four Reasons Why You Should Choose This Recipe
- If you don’t want a cinnamon roll, this is your recipe–no cinnamon/sugar filling is involved.
- If you don’t want icing, leave it off.
- If you don’t like raisins, try dried cranberries or cherries, currants, or nothing. Baker’s choice.
- 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.
Happy Bakers Speak Up
“I’ve just made two batches of these lovely rolls Paula. I didn’t have any orange oil, so I added the zest of a lemon and a small orange to the first batch and they were delicious. Half of them have disappeared already, as my daughter and her boyfriend turned up while they were cooling….yummy with butter!
The second batch I made with dried cranberries and chopped dried apricots, and they are just out of the oven and smelling wonderful. I didn’t bother to ice either batch, as they were so terrific on their own…maybe next time. 😉😀
I’m using your bread recipes almost exclusively now, Paula, and getting so many compliments that I’m really grateful to have found your site. Many thanks to you.” –-ELAINE
Helen Corbitt inspired me with a recipe titled “Rum Buns” in her book, Helen Corbitt’s Cookbook(paid link). Her recipe uses a brioche-type dough, but I wanted something a little easier.
My favorite dinner roll recipe, Classic Dinner Rolls, gets a makeover to produce these Soft Rum Buns with Raisins. Rum-flavored icing and raisins make these my favorite breakfast rolls. I could eat them all day.
Ingredients and Substitutions
- MILK: Any milk will work, but the higher the fat content, the richer and more delicious the bread. Cool milk is best unless your kitchen is extremely cold.
- BUTTER: Use unsalted butter. Your butter does not need to be warm or at room temperature. Instead, chop it finely. It will quickly melt when the bread machine paddles start mixing and kneading. Substitute shortening for butter.
- EGG: All of my recipes are formulated with large eggs. If you have smaller or larger eggs, adjust the liquid (milk) accordingly.
- SALT: Use a table or sea salt. If you prefer Kosher salt, add 1/4 teaspoon extra. Please don’t leave out the salt. The yeast needs it to work right. You can experiment with cutting back but not out.
- SUGAR: Granulated white sugar is best. If you want to substitute honey, reduce the amount by a couple of teaspoons. Honey is sweeter than sugar.
- FLOUR: If you can’t find white whole wheat flour, substitute bread flour. You can substitute whole wheat flour, but cut back to 1 cup so the rolls won’t be too heavy.
- YEAST: Bread machine or instant yeast is my recommendation. If you want to use active dry yeast, add about 1/4 teaspoon extra since it is a bit slower on the uptake.
- RAISINS: Substitute dried cranberries, dried cherries, or currants. Or leave them out completely.
- ORANGE or LEMON OIL: I love to sprinkle this oil over the raisins to give them a fabulous new flavor dimension. You can leave it out or use extract (sparingly).
- RUM: In this recipe, only the icing contains rum flavoring. If you don’t plan to ice these buns, I would add the rum or extract to the dough and adjust the amount of milk accordingly.
How Do You Shape the Dough into Smooth Balls?
I think ball shapes are the fastest and easiest way to shape these rolls. If you haven’t seen it before, here’s a slightly dorky video I made to show you my simple technique.
How To Make the Dough for Raisin Rum Rolls
If the dough is too sticky and doesn’t pull away, add flour 1 tablespoon at a time, allowing the flour to mix in before adding more. If the dough is dry and not sticking to the side at all, add milk one tablespoon at a time and allow it to mix in before adding more. For more information, see this post about this surprising secret for better bread.
Form the dough into a ball and divide it into 16 equal portions. Shape each portion into a ball, as shown in the video. Place eight balls into two greased 8-inch round cake pans. Cover and allow the balls to almost double in size. Bake at 375˚F (190˚C) for 12 minutes or until the internal temperature reaches 190˚F (88˚C).
Turn the raisin buns out onto a rack to cool within five minutes. Frost the buns with icing while they are still warm.
FAQ’s About Raisin Rum Buns
Yes. Make the dough, then mix and knead it on the DOUGH cycle. Compress the dough with your hands and shape the dough into buns. Cover and store in the refrigerator overnight. The next morning, let them come to room temperature and continue to rise until the rolls or buns are almost doubled in size. Plan on the final proof taking a couple of hours.
They are good for about 48 hours after baking. Store leftovers in a bread box or plastic bag at room temperature or freeze. Do not store in a refrigerator.
Parting thoughts: Whether or not you frost these little buns, I think you will enjoy them. They are so good with a cup of coffee in the morning or a few hours later.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Raisin Rum Buns Recipe: Bread Machine
Video
Ingredients
Dough
- 1 cup (227 g) milk cool
- ¼ cup (57 g) butter chopped
- 1 (50 g) large egg
- 1 teaspoon salt table or sea salt
- 3 tablespoons (36 g) sugar granulated
- 1-1/2 cups (180 g) white whole wheat flour see post for substitutes
- 1-1/2 cups (180 g) unbleached all-purpose flour
- 2 teaspoons bread machine or instant yeast
- 1 cup (150 g) raisins sprinkled with a few drops of orange or lemon oil
Glaze:
- 2 cups (227 g) powdered sugar
- 2 tablespoons rum or 2 teaspoons rum extract
- ½ teaspoon vanilla extract
- 2+ tablespoons heavy cream to make a runny icing
Instructions
- Add all ingredients but raisins to the bread machine pan in the order listed: 1 cup (227 g) milk, 1/4 cup (57 g) butter, 1 (50 g) large egg, 1 teaspoon salt, 3 tablespoons (36 g) sugar, 1-1/2 cups (180 g) white whole wheat flour , 1-1/2 cups (180 g) unbleached all-purpose flour, and 2 teaspoons bread machine or instant yeast.
- Select the DOUGH cycle, then press START.
- Check the dough at least twice by lifting the lid to take a peek. The first time, look immediately after the machine starts mixing to ensure the paddles are engaged correctly. Look again 15 minutes into the DOUGH cycle to assess the consistency of the dough. For most recipes, The dough should stick to the side, then pull away cleanly.If your dough is too wet, add flour one tablespoon at a time.Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here.
- When the dough cycle completes, remove the dough from the pan and place it on a floured surface. Knead 1 cup (150 g) raisins sprinkled with a few drops of orange or lemon oil into the dough.
- Divide the dough into 16 equally-sized pieces and form into smooth balls. Place the balls into 2 greased 8 or 9-inch round pans (preferably with a dark finish).
- Lightly cover pans with a tea towel and allow the dough to rise until almost double.
- Bake in an oven preheated to 375˚F (190˚C) for 10-12 minutes or until the internal temperature reaches 190kF (88˚C). Remove rolls from the oven and allow to rest for 5 minutes. Remove rolls from the pan and allow them to cool on a rack unless you want to eat them immediately.
Icing:
- Combine all ingredients: 2 cups (227 g) powdered sugar, 2 tablespoons rum, 1/2 teaspoon (½ teaspoon) vanilla extract, and 2+ tablespoons heavy cream , stirring until smooth. Pour over slightly cooled rolls.
Notes
- To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
- If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
- Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.