Rum Buns

Directions

1. 1
   Pour scalded milk over 1/4 cup sugar, shortening and salt.
2. 2
   Cool to lukewarm and sprinkle yeast into it. Beat with rotary beater until smooth.
3. 3
   Add beaten egg and 1 1/2 teaspoons rum extract.
4. 4
   Add half the flour and beat with rotary beater until smooth.
5. 5
   Add remaining flour and mix until smooth. Cover with towel and let rise in a warm place (80 to 85 degrees) until double in bulk - about 3 hours.
6. 6
   Roll dough into 2 strips, each 12 inches long, 1/2 inch thick and 4 inches wide.
7. 7
   Brush top with melted butter and sprinkle with remaining 1/4 cup sugar and raisins. Roll up, pulling dough out at edges to keep it uniform.
8. 8
   It should be 15 inches long when rolled.
9. 9
   Cut rolls in crosswise slices 3/4 inch thick. Place in 3 inch greased muffin tins; cover with towel and let rise in a warm place until doubled in bulk.
10. 10
    Bake at 400 degrees for 15 to 20 minutes.
11. 11
    **To make icing, blend confectioners sugar, hot water and rum extract.
12. 12
    As soon as rolls are taken from oven, brush top with the icing.