Raisin Rum Rolls - Bløde Romboller

Makes 16

Add the sugar, salt, butter to the scalded milk. Stir until the butter is metled and the sugar is dissolved. Cool to lukewarm. Crumble fresh yeast into mixture (or sprinkle dry yeast over it) and stir well. Add the egg and blend in the flour.

Turn out on a floured board and knead until the dough is smooth. Put into a greased bowl and brush with 1 tablespoon of melted butter. Cover and let stand in a warm place about 2 hours until doubled in bulk.

Turn out again on the floured board, pat into a rectangle and roll out about 15 inches long and 8 inches wide. Spread with remainder of butter. Cover with raisin filling:

FILLING

Rinse and drain the raisins and put through a food chopper or grinder. Add brown sugar, bread crumbs, egg and rum. Mix well.

Roll up as for a jelly roll and cut into pieces about 1½ inches thick. Brush the tops with a little sugar and milk mixed together.

Place sugared side up in greased shallow pans and let stand in a warm place until doubled in size, 30 to 45 minutes.

Bake in a preheated 350° oven 30 to 40 minutes, or until browned.

You may frost these, if you wish, when they come out of the oven. The recipe given below adds a piquant and unusual flavor.

FROSTING

Mix the egg whites with the salt and beat until they begin to hold their shape. Beat in the jelly a little at a time.

Place in the top of a double boiler over hot water and continue to beat for 2 or 3 minutes longer.