Preview: Make these Soft Rum Raisin Buns in your bread machine or stand mixer. Rum-flavored icing and raisins are the stars of the show.
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 from my days as an exchange student in Holland. Adding raisins to these rum buns results in a delicious collision of flavors.
- 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 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.
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.
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. Really, I could eat them all day. Who am I kidding?
Ingredients and substitutions:
- MILK: Any kind of milk will work but the higher the fat content, the richer and more delicious the bread.
- BUTTER: Be sure to set your butter out before you start so it can come to room temperature. Shortening can be substituted 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 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 I would 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 as it is a bit slower on the uptake.
- RAISINS: Substitute dried cranberries, dried cherries, or currants. Of 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 is flavored with rum. 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.
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Hope to see you again soon!
p.s. Questions or suggestions? Please email me: Paula at saladinajar.com.