The Comfort of Rum Buns: A Taste of Nostalgia

My mom’s recipe box, a treasure trove of faded cards and handwritten notes, holds the secret to so many cherished meals. Tucked amongst her famous apple pie and holiday cookie recipes, I found the one for Rum Buns, a little piece of culinary history from a beloved Washington D.C. restaurant called The Flagship. It was a place my family frequented during my childhood, a warm, bustling spot where the aroma of baked goods always seemed to fill the air. The first time I recreated these buns, the scent of rum extract and warm dough instantly transported me back to those happy days, a comforting embrace of flavors and memories.

Recipe Overview

• Prep Time: 3 hours 15 minutes (includes rising time)
• Cook Time: 15 to 20 minutes
• Total Time: 3 hours 35 minutes (includes rising time)
• Servings: 24
• Yield: 24 rum buns
• Dietary Type: Contains Gluten, Dairy, Eggs

Ingredients

For the Dough:

• 1 cup milk, scalded
• ½ cup sugar
• ¼ cup vegetable shortening
• 1 ¼ teaspoons salt
• ¼ ounce dried yeast
• 1 egg, beaten
• 1 ½ teaspoons rum extract
• 3 ½ cups flour
• 2 teaspoons butter, melted (for brushing)
• ¼ cup raisins, cut into pieces (for sprinkling)
• ¼ cup sugar (for sprinkling)

For the Icing:

• 1 cup powdered sugar
• 1 teaspoon rum extract
• 2 tablespoons hot water

Equipment Needed

• Medium-sized saucepan
• Large mixing bowl
• Rotary beater or stand mixer with dough hook
• Measuring cups and spoons
• Clean kitchen towel
• Rolling pin
• Pastry brush
• Sharp knife or bench scraper
• Muffin tins (standard size, 3-inch diameter)
• Wire cooling rack
• Small bowl (for icing)
• Whisk or fork (for icing)

Instructions

The magic of these Rum Buns begins with a yeasted dough, a process that rewards patience with incredible texture and flavor. It’s a journey that involves a bit of time, but each step is designed to build that signature softness and subtle sweetness.

1. Begin by preparing the base for your dough. In a medium saucepan, combine the milk, ½ cup of sugar, vegetable shortening, and salt. Heat this mixture gently over low heat, stirring occasionally, until the shortening and sugar have completely dissolved. The goal here is to scald the milk, which helps to kill any potential bacteria and also makes the milk more receptive to the yeast.
2. Once combined and the shortening and sugar are melted, remove the saucepan from the heat. Allow the mixture to cool until it reaches a lukewarm temperature, ideally between 105°F and 115°F (40°C to 46°C). This is crucial for activating the yeast; too hot and you’ll kill it, too cool and it won’t get going.
3. To the lukewarm liquid, sprinkle the dried yeast over the surface. Let it sit undisturbed for about 5 to 10 minutes. You should see the yeast begin to bloom, becoming foamy and active. If it doesn’t foam, your yeast may be expired, and you’ll need to start with fresh yeast.
4. Once the yeast has bloomed, whisk in the beaten egg and 1 ½ teaspoons of rum extract. This blend adds richness and that distinctive, comforting aroma to the buns.
5. Now, it’s time to incorporate the flour. Add about half of the 3 ½ cups of flour to the wet ingredients. Using a rotary beater or the dough hook attachment of your stand mixer, beat the mixture until it is smooth and well-combined. This initial beating helps to develop the gluten structure.
6. Gradually add the remaining flour, mixing until the dough is smooth and begins to pull away from the sides of the bowl. You may not need all of the flour, or you might need a touch more, depending on the humidity and the type of flour you’re using. The dough should be soft and pliable, not sticky or overly dry.
7. Turn the dough out onto a lightly floured surface. Knead the dough for about 5 to 10 minutes, or until it’s smooth and elastic. If using a stand mixer, continue kneading with the dough hook on medium-low speed for about 5 minutes.
8. Lightly grease a clean large mixing bowl with a little oil or non-stick spray. Place the kneaded dough into the bowl, turning it to coat all sides. Cover the bowl tightly with a clean kitchen towel or plastic wrap.
9. Let the dough rise in a warm place, ideally between 80°F and 85°F (27°C to 29°C), until it has doubled in bulk. This typically takes about 3 hours, but can vary depending on the ambient temperature. Patience here is key to a light and airy bun.
10. Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into two long, even strips. Each strip should be approximately 12 inches long, ½ inch thick, and 4 inches wide.
11. In a small bowl, whisk together the melted butter, the remaining ¼ cup of sugar, and the cut raisins.
12. Brush the top surface of each dough strip with the melted butter and sprinkle evenly with the sugar and raisin mixture.
13. Starting from one long edge, roll up each strip, carefully pulling the dough out at the edges as you go to maintain a uniform thickness. You want the final roll to be about 15 inches long.
14. Using a sharp knife or a bench scraper, cut the rolled dough into crosswise slices, each about ¾ inch thick. You should get approximately 12 slices from each roll, totaling 24 buns.
15. Grease standard 3-inch muffin tins. Place 1 to 2 rum bun slices into each prepared muffin tin, cut-side up.
16. Cover the muffin tins with a clean kitchen towel and let the buns rise again in a warm place until they have doubled in bulk. This second rise is important for achieving that pillowy texture.
17. While the buns are rising for the second time, preheat your oven to 400°F (200°C).
18. Bake the Rum Buns in the preheated oven for 15 to 20 minutes, or until they are golden brown on top and cooked through.
19. While the buns are baking, prepare the icing. In a small bowl, blend the powdered sugar, 1 teaspoon of rum extract, and the 2 tablespoons of hot water. Whisk until the icing is smooth and has a drizzly consistency. You may need to adjust the amount of hot water slightly to achieve your desired thickness.
20. As soon as the Rum Buns are taken directly from the oven, while they are still warm, brush the tops generously with the prepared icing. The heat of the buns will help the icing melt slightly and create a beautiful glaze.

Expert Tips & Tricks

• Warmth for the Rise: Finding a consistently warm spot for dough to rise can be tricky. A slightly warmed oven (turned off!) or placing the bowl near a pilot light on your stove can provide a consistent, gentle heat.
• Doneness Test: While the visual cues of golden brown are usually enough, you can also gently press the top of a bun; if it springs back, it’s likely done.
• Uniformity in Slicing: For perfectly even buns, consider using dental floss or a thin, strong thread to cut the rolled dough. Wrap the floss around the roll where you want to cut, cross the ends over, and pull tightly to slice through.
• Icing Consistency: If your icing is too thick, add hot water a teaspoon at a time. If it’s too thin, add more powdered sugar a tablespoon at a time. Aim for a glaze that’s pourable but not watery.
• Butter for Brushing: Using melted butter not only adds flavor but also helps the sugar and raisins adhere to the dough, creating a lovely caramelized topping.

Serving & Storage Suggestions

These Rum Buns are best served warm, allowing the rich aroma and soft texture to be fully appreciated. They are delightful on their own, perhaps with a cup of coffee or tea. For a truly decadent treat, serve them with a dollop of whipped cream or a small scoop of vanilla ice cream.

Once cooled, any leftover Rum Buns can be stored in an airtight container at room temperature for up to 2 days. For longer storage, they can be frozen. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container for up to 2 months. To reheat, gently warm them in a low oven (around 300°F or 150°C) for a few minutes until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	139.8	N/A
Calories from Fat	35.3	N/A
Total Fat	3.9 g	5%
Saturated Fat	1.4 g	7%
Cholesterol	14.0 mg	5%
Sodium	165.1 mg	7%
Total Carbohydrate	31.2 g	11%
Dietary Fiber	0.8 g	3%
Sugars	12.6 g	N/A
Protein	3.3 g	7%

Note: Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

While the classic Rum Bun is hard to beat, here are a few ideas for playful variations:

• Citrus Zest: Add the zest of one lemon or orange to the dough for a subtle, bright note.
• Spice It Up: Incorporate a pinch of cinnamon or nutmeg into the raisin and sugar mixture for a warmer spice profile.
• Nutty Addition: Swap the raisins for finely chopped walnuts or pecans for added crunch.
• Rum Extract Substitute: If you prefer not to use rum extract, or it’s unavailable, you can substitute it with vanilla extract for a different but still delicious flavor. You could also use a teaspoon of dark rum in the dough if alcohol content is not a concern.

FAQs

Q: Why is it important to scald the milk for the dough?
A: Scalding the milk helps to kill any potential bacteria that could interfere with the yeast’s activity and also makes the milk more receptive to the yeast, ensuring a better rise.

Q: My dough didn’t double in size. What could have gone wrong?
A: This is usually due to inactive yeast, water that was too hot or too cold, or a lack of a consistently warm environment for rising. Ensure your yeast is fresh and your rising spot is a steady 80-85°F (27-29°C).

Q: Can I make the icing ahead of time?
A: It’s best to make the icing just before you plan to use it. If stored, the powdered sugar can clump, and the consistency might change.

Q: What is the best way to ensure my buns are evenly baked?
A: Using uniform muffin tins and placing them in the center of the oven helps promote even baking. Rotating the muffin tins halfway through the baking time can also ensure even browning.

Q: Are there any non-alcoholic substitutions for rum extract?
A: While rum extract provides a unique flavor, you can achieve a similar warm, sweet note by using pure almond extract or a combination of vanilla extract with a touch of molasses.

A Sweet Ending

There’s a special kind of joy that comes from baking with recipes passed down through generations, especially when they evoke such fond memories. These Rum Buns are more than just a treat; they are a tangible connection to my past, a delicious reminder of family gatherings and the simple pleasures of home. I encourage you to try this recipe, to experience the delightful aroma that will fill your kitchen, and to create your own sweet memories. They make a wonderful addition to any brunch, coffee break, or simply as a comforting treat with a warm beverage. Happy baking!