Rum Buns - cooking recipe

Ingredients

1 cup milk, scalded
1/2 cup sugar
1/4 cup vegetable shortening
1 1/4 teaspoons salt
1/4 ounce dried yeast
1 egg
1 1/2 teaspoons rum extract
3 1/2 cups flour
2 teaspoons butter, melted
1/4 cup raisins, cut into pieces
icing
1 cup powdered sugar
1 teaspoon rum extract
2 tablespoons hot water

Preparation

Pour scalded milk over 1/4 cup sugar, shortening and salt.
Cool to lukewarm and sprinkle yeast into it. Beat with rotary beater until smooth.
Add beaten egg and 1 1/2 teaspoons rum extract.
Add half the flour and beat with rotary beater until smooth.
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.
Roll dough into 2 strips, each 12 inches long, 1/2 inch thick and 4 inches wide.
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.
It should be 15 inches long when rolled.
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.
Bake at 400 degrees for 15 to 20 minutes.
**To make icing, blend confectioners sugar, hot water and rum extract.
As soon as rolls are taken from oven, brush top with the icing.