Hot Buttered Rum Rolls Recipe

Hot Buttered Rum Rolls Recipe photo by Taste of Home

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If you enjoy something sweet to eat for breakfast, you can't beat Rosalie Peters' mouthwatering rum rolls. "I've had the recipe for about 30 years and consider it one of my top recipes," she says. "Hope you enjoy these melt-in-your-mouth goodies!"—Rosalie Peters, Caldwell, Texas

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Hot Buttered Rum Rolls Recipe

Prep: 35 min. + rising Bake: 15 min.

Yield: 8 Servings

35 15 50

Ingredients

1-1/4 teaspoons active dry yeast
1/4 cup plus 2 tablespoons warm water (110° to 115°)
2 tablespoons sugar
2 tablespoons beaten egg
1 tablespoon plus 1 teaspoon canola oil
1/8 teaspoon salt
1 to 1-1/4 cups all-purpose flour
TOPPING:
2 tablespoons butter
1/4 cup packed brown sugar
1-1/2 teaspoons 2% milk
1 teaspoon all-purpose flour
1/4 to 1/2 teaspoon rum extract
FILLING:
1/4 cup chopped pecans
1/4 cup packed brown sugar
2 tablespoons butter, melted
1/4 teaspoon rum extract

Directions

In a large bowl, dissolve yeast in warm water. Add the sugar, egg, oil, salt and 1/2 cup flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
For topping, in a small saucepan, melt butter over medium heat. Stir in brown sugar, milk, flour and extract. Bring to a boil; cook and stir until smooth. Remove from the heat. Pour into a 9-in. round baking pan coated with cooking spray; set aside.
Punch dough down. Turn onto a lightly floured surface; roll into an 8-in. square. Combine filling ingredients; spread over dough to within 1/2 in. of edges. Roll up jelly-roll style; pinch seam to seal. Cut into eight slices. Place rolls, cut side down, in prepared pan. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 12-15 minutes or until golden brown. Immediately invert onto serving platter. Serve warm. Yield: 8 rolls.

Nutritional Facts 1 roll equals 228 calories, 11 g fat (4 g saturated fat), 31 mg cholesterol, 89 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Hot Buttered Rum Rolls in Cooking for 2 Winter 2009, p33