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Rum Rolls
(For 30 Rolls)
In a large bowl, mix 1 cup warm milk, 1 package dry yeast. Stir in Vi cup sugar, 4 tablespoons oil, IV* teaspoons salt, 1 egg, 1 Vi teaspoons rum flavoring, 2 cups flour. Cover and let rise in warm place until double in bulk. Spread 2 cups flour on kneading board. Pour dough onto the floured surface and knead, adding more flour if required. When smooth and light, divide dough into two parts and roll into strips each 12 x 6 x % inches. Brush with butter. Sprinkle on each stripe 4 tablespoons sugar, 4 tablespoons raisins. Roll as for a jelly roll from the long side, keep pulling dough out at edges to keep it uniform and seal by pressing edge with water. Roll should be 15 inches long. Cut each roll crosswise into slices V* inch thick., Place rolled biscuits on a greased tin and let rise until double, about one hour. Bake at 400 degrees'For 15 minutes and as soon as the biscuits are removed from the oven brush tops with icing: Mix 1 cup powdered sugar, 1 tablespoon hot water, 1 tablespoon butter, 1 tablespoon rum flavoring.
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