These rolls are not like any you have had before (well I hope not). They are a very dense, not too sweet, delicious alternative to the typical cinnamon roll. My mom gave me this bread machine recipe but she told me it was for a loaf of bread. When I made it I switched things up a bit to make it more low in fat and discovered the dough would make a good roll, so that is what I did. You can put a frosting on the rolls after they are baked if you choose to. Don’t panic over the rum and who will be able to eat your delicious rolls because the alcohol is totally baked out of the raisins 🙂 Enjoy!!! For comments/questions, contact me email@example.com
Rum Raisin Dough
3/4 cup warm water
3 cups white bread flour
2 Tlb dry milk
2 Ttb brown sugar
1 tsp. salt
1 Tlb Blue Bonnet Lite
3/4 cup raisins soaked in dark rum over night
1/4 cup No Fat Half & Half
1/4 cup Egg Beaters
2 tsp. dry yeast
Soak your raisins overnight in the rum so they are full of flavor for you dough. Do not drain the raisins until just before you put them in the bread machine. Layer the ingredients as your bread machine directs but add the raisins either as the last ingredient (usually the yeast) or add them during the mixing cycle. Set the machine for the “dough method”.
Once the dough has proofed the first time. Remove the dough from the machine and place on a lightly floured surface. Knead the dough about 3 minutes. Divide the dough into pieces and form into a roll shape (you can also roll the entire dough out to a 8×11 rectangle and roll up jelly roll style). Place the dough pieces on a baking sheet that has been sprayed with Pam. If have also placed the dough in large muffin cups. Cover the dough up and let raise for 30 min or so. Bake in oven of 350 for 25 minutes. The time will depend upon how bit you make your rolls. Do not over bake or they will be dried out. The dough will be brown in color when you are preparing it.
I made a small batch of icing out of powdered sugar and No Fat Half & Half, with a small drop of almond flavoring.