Hot Buttered Rum Rolls Recipe

Name: Hot Buttered Rum Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 teaspoons active dry yeast; 1/4 cup plus 2 tablespoons warm water (110u00b0 to 115u00b0); 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; 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; 1/4 cup chopped pecans; 1/4 cup packed brown sugar; 2 tablespoons butter, melted; 1/4 teaspoon rum extract

Servings: persons

1-1/4 teaspoons active dry yeast
1/4 cup plus 2 tablespoons warm water (110u00b0 to 115u00b0)
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
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
1/4 cup chopped pecans
1/4 cup packed brown sugar
2 tablespoons butter, melted
1/4 teaspoon rum extract

1
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).
2
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.
3
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. Pour into a 9-in. round baking pan coated with cooking spray; set aside.
4
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.
5
Bake at 350u00b0 for 12-15 minutes or until golden brown. Immediately invert onto serving platter. Serve warm.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1-1/4 teaspoons active dry yeast, 1/4 cup plus 2 tablespoons warm water (110u00b0 to 115u00b0), 2 tablespoons sugar, 2 tablespoons beaten egg, and more.

Yes, Hot Buttered Rum Rolls falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot Buttered Rum Rolls

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