My favorite dinner roll recipe gets a makeover to produce these Soft Raisin Rolls with Rum Icing with your bread machine. Rum-flavored icing and raisins make these my favorite breakfast rolls. Really, I could eat them all day. Who am I kidding?
Like most of my bread recipes, you can mix this by hand or with a stand mixer if you don’t have a bread machine. See the recipe notes for details.
My love affair with rum flavoring goes back to butter rum lifesavers.
Remember those? I guess they’re still around but I haven’t had any for years.
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.
I immediately thought of my favorite dinner rolls. I’ve made them hundreds of times, mixing the dough in a bread machine, of course.
What happened when My Favorite Dinner Roll recipe married Helen’s Rum Buns?
- Substituted white whole wheat flour for half of the unbleached flour (I tried to make them a little healthier. 100% unbleached flour is good, too.
- Then I added raisins seasoned with orange or lemon oil. The oil makes these special. May I caution you about substituting extract for the oil? Not the same. I would rather you leave it out.
- Added icing (See #1. No need to take the health issue to extremes.)
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.
Pin the picture below to save for later.
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If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.
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- 1 cup milk (I use 1 tablespoon heavy cream and the rest nonfat milk.)
- 1/4 cup butter
- 1 egg
- 1 teaspoon salt
- 3 tablespoons sugar
- 1-1/2 cup (180 grams or 6-1/3 oz) white whole wheat flour
- 1-1/2 cup (180 grams or 6-1/3 oz) unbleached flour
- 2-1/4 teaspoon bread machine yeast
- 1 cup raisins sprinkled with a few drops of orange or lemon oil
- 2 cups powdered sugar
- 2 tablespoons rum or 2 teaspoons rum extract (to your taste)
- 1/2 teaspoon vanilla extract
- 2+ tablespoons heavy cream to make a runny icing
- Add all ingredients but raisins to bread machine pan in order listed.
- Select dough cycle. Check dough after 10 minutes. Add flour or milk, as appropriate, 1 tablespoon at a time to make dough stick to the side of the pan and then pull away as it kneads.
- When dough cycle completes, remove dough from pan and place on floured surfaced. Knead raisins into dough.
- Divide dough into 16 equally-sized pieces and form into smooth balls. Place in 2 greased 8 or 9-inch round pans (preferably with a dark finish).
- Lightly cover pans with a tea towel and allow dough to rise until almost double.
- Bake in oven preheated to 375 degrees for 10-12 minutes. Allow to rest 5 minutes. Remove rolls from pan and allow to cool on a rack unless you want to eat them right away. You have my permission.
- Combine all ingredients, stirring until smooth. Pour over slightly cooled rolls.
Alternate Mixing Instructions:
Directions for making bread with a stand mixer or by hand:
- 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. Using a dough hook, turn speed to 2 or 3 and 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 and knead with your hands until dough becomes smooth and elastic, a process that 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 dough gently and shape as indicated in the recipe.
- Please note: You can substitute active dry yeast for instant or bread machine yeast. There is no longer any need to dissolve it. Be aware that it may be a little slower acting than instant yeast, but it'll get there.
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