Hail to the Chief Rum Buns

Many of the seafood restaurants in the DC area traditionally served ‘rum buns’ and don’t turn your nose up until you’ve tasted one. Imagine a chilly afternoon as the sun skips across the Potomac and you’re seated at a table with a view. A waiter brings you a basket of warm cinnamon rolls with a butter rum twist to them. Oh yeah, I’ve had them and they will make your mouth water. With President’s Day tomorrow, it reminded me of trips to our Nation’s capitol and some of the fun I’ve had and ‘rum buns’ came to mind.

I also remember a visit with Al Gore at the White House and actually sitting in his chair beneath a huge wall photograph of the earth in balance, long before any books. Oh and the time we had coffee in gold and porcelain cups with the Ambassador from Brunei that was like drinking bitter mocha syrup but I got it down, never mind I didn’t sleep for two days. And an inaugural dinner at the National Building Museum, the great hall is one of my favorite all time sites for a major twirl – it’s nothing short of majestic.

And attending a reception at the British Embassy for the Prince and Princess Michael of Kent – I still have the hand couriered invitation. But my favorite DC memory is relaxing on a sofa beneath a portrait of Charlemagne at the Hay-Adams and having tea in the afternoon served by one of my favorite waiters ever, Cheru – civility personified.

I’m sure that everyone who has ever been to DC has many fond memories; I just wanted to share a few of mine – hail to the chief and everyone’s memoirs of our Nation’s capitol city on President’s Day.
Dough
2 pounds all-purpose flour PLUS (PLUS means this ingredient in addition to the one on the next line, often with divided uses)
1 ounce all-purpose flour
6 ounces granulated sugar
5 ounces raisins
4 ounces vegetable shortening
4 ounces butter (room temperature)
2 tablespoons fresh grated nutmeg
1 teaspoon cinnamon
1 ounce salt
1 cup water (100 degrees F)
4 ounces fresh yeast
1 cup eggs
2 ounces rum extract
1 cup milk
Cinnamon-Sugar Mix
2 tablespoons cinnamon
1 cup sugar
Glaze
1 cup water
1/2 cup rum extract
6 ounces granulated sugar
Icing
2 ounces rum extract
2 ounces light corn syrup
1 ounce butter (melted)
12 ounces confectioners’ sugar

In a mixing bowl fitted with a dough hook, combine all dough ingredients. Mix for 20 minutes until dough is smooth, place on floured tray and let sit at room temperature for 10 minutes. Then refrigerate overnight.

Preheat oven to 400 degrees. Flour work surface and roll dough out 4 inches by 20 inches. Brush with melted butter (not in above ingredients) and sprinkle with cinnamon sugar mix as needed.

Roll dough strips tightly together. With knife, cut into sections three fingers wide and place in greased (not in above ingredients) muffin pans.

Place a towel over the buns and let them rise until double in size (30 minutes to an hour.) Then bake 25 minutes or until done. Turn pans occasionally for even baking. Remove from oven and brush with glaze immediately. Cool for at least 10 minutes, then coat with icing before serving. Makes about 2 dozen.