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 quite the same.
- 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.
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Hope to see you again soon!
p.s. Questions? Email me: paula at saladinajar.com.