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Make these once and you'll be hooked. Scratch-made buns topped with cinnamon sugar and rum icing are guaranteed to steal the show.
serves/makes:
ready in:
over 5 hrs
2 reviews
2 comments
ingredients
Dough
2 pounds all-purpose flour PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 ounce all-purpose flour
6 ounces granulated sugar
5 ounces raisins
4 ounces vegetable shortening
4 ounces butter (unsalted, room temperature)
2 tablespoons grated nutmeg
1 teaspoon ground bakers cinnamon
1 ounce table salt
1 cup water (100 degrees F)
4 ounces fresh yeast
1 cup pasteurized or fresh eggs
2 ounces rum extract
1 cup whole milk
Cinnamon-Sugar Mix
2 tablespoons cinnamon
1 cup sugar
Glaze
1 cup water
1/2 cup rum extract
6 ounces granulated sugar
Icing
2 ounces rum extract
2 ounces light corn syrup
1 ounce unsalted butter (melted)
12 ounces confectioners' sugar
directions
In a mixing bowl fitted with a dough hook, combine all dough ingredients.
Mix for 20 minutes until dough is smooth, place on floured tray and let sit at room temperature for 10 minutes. Then refrigerate overnight.
Preheat oven to 400 degrees F.
Flour work surface and roll dough out 4 inches by 20 inches. Brush with melted butter (not in above ingredients) and sprinkle with cinnamon sugar mix as needed.
Roll dough strips tightly together. With knife, cut into sections three fingers wide and place in greased (not in above ingredients) muffin pans.
Place a towel over the buns and proof them (let them rise until double in size. Takes between 30 and 60 minutes, depending on the temperature of the room).
Then bake in oven for 25 to 30 minutes or until done. Turn pans occasionally for even baking. Remove from oven and brush with glaze immediately. Cool for at least 10 minutes, then coat with icing before serving.
Recipe Source: Washington Post
added by
Matheson
nutrition data
456 calories, 12 grams fat, 76 grams carbohydrates, 8 grams protein per serving.
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reviews & comments
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Velda J. REVIEW:
November 13, 2018I followed the recipe exactly and everything is fine and works well until .... the amount of rum extract in the glazes cannot possibly be right. It's too much extract and makes the rolls inedible. I know that the original Hogate's buns did not actually contain rum. I am wondering if the recipe for the glazes was based on a larger quantity of buns? I am a very confident cook and baker. I knew the amount of extract in the glazes seemed wrong and they are. I am going to experiment with the glazes on my own, but would love to know if anyone else was able to duplicate the taste of the glazes properly.
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Sunnylynn1 September 2, 2018
Oh my this takes me back to my childhood! We went to Hogates so many Fridays. Loved these rum buns!
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Sandykrafty REVIEW:
June 6, 2018Absolutely fabulous. I make a batch, roll, shape, and cut. Divide dough in 1/2 roll into a rectangle, brush with melted butter (a lot), sprinkle heavily with cinnamon sugar. Roll tightly and cut each roll into 12 pieces. Grease 6 small square pans and put 4 rolls in each pan. I then rise and cook as above. Usually I freeze at this step several pans (covered tightly with foil). When ready to bake take out of freezer let rise until double, bake and enjoy. They freeze for 3 months at least.
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Carrollearl May 20, 2012
I ate at Hogate's Restaurant on the Tidal Basin several years ago and found these Rum Buns absolutely fabulous and irresistable. We still talk about them and so do our friends that ate there with us. I hope this recipe will bring back those fond memories with our tastebuds.
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