Today we made Rum Raisin Rolls!
1/2C sugar, 6T butter, melted, 1/4C water, 1 envelope yeast, 1/2C skim milk, 2 eggs, 4-5C flour, 2C raisins, 1/2C rum
In shallow glass dish, pour rum over raisins. Cover with plastic wrap. Soak 2 or more hours. In large bowl, pour warm water (105 to 115 degrees Fahrenheit) on yeast. Stir until yeast is dissolved.
Add some flour and sugar.
Add remaining ingredients, except for raisins, gradually working them in, alternating with cups of flour until a slightly tacky dough is formed.
Place in greased bowl. Turn over once. Cover bowl with plastic wrap. Chill dough overnight. Punch down dough. Drain raisins thoroughly. Work raisins into dough.
Stretch a handful of dough into a thin layer, then roll it up. Place on a greased cookie sheet. Repeat with rest of dough. Cover with plastic wrap. Let rise an hour and a half.
Preheat oven to 350F.
Remove plastic wrap.
Bake rolls 20-25 minutes or until golden brown.