Soft Rum Raisin Buns (Bread Machine Dough)

Get out your bread machine to make these fluffy and light rolls flavored with rum or rum extract and raisins.

16 rolls

Prep Time 30

Cook Time 10

Mix and Rise Time 2 15

Total Time 2 55

Ingredients

Dough

1 cup (227 g) milk
¼ cup (57 g) butter, chopped finely
1 (50 g) large egg
1 teaspoon (1 teaspoon) salt
3 tablespoons (36 g) granulated sugar
1-1/2 cups (180 g) white whole wheat flour
1-1/2 cups (180 g) unbleached all-purpose flour
2 teaspoons (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 (2 tablespoons) rum or 2 teaspoons rum extract
½ teaspoon (½ teaspoon) vanilla extract
2+ tablespoons (2+ tablespoons) heavy cream

Instructions

Add Ingredients: Place 1 cup milk: 1/4 cup butter, chopped finely, 1 large egg, 1 teaspoon salt, 3 tablespoons granulated sugar, 1-1/2 cups white whole wheat flour , 1-1/2 cups unbleached all-purpose flour, and 2 teaspoons bread machine or instant yeast into the bread machine pan.
Start Dough Cycle: Select the DOUGH cycle, then press START.
Check Dough: Open the lid and look at the dough at least twice. Look immediately after the machine starts mixing to ensure the paddles are engaged correctly and the dough is clumping.
Look again 15 minutes into the DOUGH cycle to assess the consistency of the dough. 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.
Knead in Raisins: When the dough cycle completes, remove the dough from the pan and place it on a floured surface. Knead 1 cup raisins sprinkled with a few drops of orange or lemon oil into the dough.
Shape Rolls: 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).
Rise: Lightly cover pans with a tea towel and allow the dough to rise until almost double.
Bake: Bake at 375˚F (190˚C) for 10–12 minutes, until golden and 190˚F internal temp.
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 so the bottoms won't get soggy.
Glaze: Combine all ingredients: 2 cups powdered sugar, 2 tablespoons rum or 2 teaspoons rum extract, 1/2 teaspoon vanilla extract, and 2+ tablespoons heavy cream , stirring until smooth. Drizzle over slightly cooled rolls.

Notes

Heads-up: Avoid doubling this recipe. Anything above 4.5-5 cups of flour won’t knead properly in most machines and can cause overheating. More details here.

Making Bread Without a Bread Machine

? Stand Mixer Method:
1️⃣ Add ingredients to the bowl in the listed order.
2️⃣ Mix on LOW until moistened, then knead on speed 2 or 3 with a dough hook for 5-10 minutes until smooth and elastic.
3️⃣ Cover and let rise in a warm place until doubled.
4️⃣ Gently deflate and shape as directed in the recipe.

? By Hand:
1️⃣ Mix all ingredients into a shaggy dough ball in a large bowl.
2️⃣ Turn onto a floured surface and knead for 10-20 minutes until smooth and elastic.
3️⃣ Place in a greased bowl, cover, and let rise until doubled.
4️⃣ Gently deflate and shape as directed.

? Yeast Tip: Using active dry yeast? Increase by ¼ teaspoon. It no longer requires dissolving, but you can if preferred.

Nutritional Information