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1
Dissolve 1 teaspoon of the sugar into warm water: sprinkle in the yeast.
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2
Let stand for 10 minutes or until frothy.
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3
Meanwhile heat milk, remaining sugar, butter and salt until butter has melted; cool to lukewarm.
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4
In a large bowl mix egg/milk mixture and yeast mixture together.
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5
Using an electric mixer, beat in 1-1/2 cups of the flour.
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6
Beat for 2 minutes until smooth.
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7
With a wooden spoon stir in enough of the remaining flour to make a soft, slightly sticky dough.
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8
Turn dough out onto floured surface.
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9
Knead for 7 to 10 minutes or until smooth and elastic.
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10
Place dough in large greased bowl; cover and allow to rise for 1 hour to 1- 1/2 hours or until doubled in size.
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11
Punch down dough.
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12
Meanwhile, over medium heat, melt 3/4 cup butter, 3/4 cup brown sugar and rum, whisking until smooth.
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13
Pour into a greased 13x9 inch baking dish; sprinkle in half the nuts.
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14
Combine remaining sugar, cinnamon, and nuts.
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15
On lightly floured surface, roll dough into an 18 x 14 inch rectangle.
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16
Brush with all but 2 teaspoons remaining butter, leaving a half inch border uncovered.
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17
Sprinkle with sugar mixture.
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18
Starting at long side, tightly roll up dough into a log, pinching seams to seal them.
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19
Brush with remaining butter.
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20
Using serrated knife cut into 15 rolls.
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21
Place cut side down in prepared pan.
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22
Cover and let rise for 1 hour or until buns double in size.
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23
Bake in 375 degree Fahrenheit oven for 25 to 30 minutes or until tops are golden.
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24
Let stand in pan for 3 minutes.
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25
Invert onto serving platter, scraping off any remaining filling in pan to drizzle over buns.
