These intoxicating warm rum buns, drenched in a butter rum-flavored glaze and frosted with rum frosting, were once a staple of old-time Washington, D.C. seafood restaurants such as Hogate's,which made them famous. Now only O’Donnell’s is still in business, and still baking rum buns fresh every day. If you can't get to O'Donnell's (now located way in Gaithersburg, MD), you can, recreate these iconic treats at home. This recipe comes straight from Hogate's former head chef, and it was printed in the Washington Post in 2003. I remember the first time the waiter brought the warm rolls to the table when I was having dinner at Hogate's. Oh lawsy mercy, it was a little bite of heaven, sitting right there looking out the big windows and winding down from a day in DC. I have to admit it was probably something I would have never ordered, but oh am I so thankful I tasted these legendary appetizers.
Hogate's Rum Buns
Hogate's Rum Buns
2 pounds and 1 ounce all-purpose flour, 6 ounces granulated sugar, 5 ounces raisins, 4 ounces vegetable shortening, 4 ounces butter (unsalted, room temperature), 2 tablespoons grated nutmeg, 1 teaspoon ground bakers cinnamon, 1 ounce table salt, 1 cup water(100 degrees), 4 ounces fresh yeast,1 cup pasteurized or fresh eggs, 2 ounces rum extract,1 cup whole milk
2 tablespoons cinnamon,1 cup sugar
1 cup water, 1/2 cup rum extract, 6 ounces granulated sugar
2 ounces rum extract, 2 ounces light corn syrup, 1 ounce unsalted 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 proof them (let them rise until double in size.takes between 30 and 60 minutes, (depending on the temperature of the room). Then bake in oven for 25 to 30 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.
Bob Levey , Washington Post