Rum Buns - Romboller

Soften the yeast in milk. Cream butter, sugar, salt and extract. Add beaten egg and ½ of sifted flour, mixing well.

Knead on a floured board until light. Put in a greased bowl, cover and let rise in a warm place until double in bulk.

Sift part of the remaining flour over the currants. Add them and the rest of the flour to the dough. Knead until smooth.

Shape into buns and let rise on greased pans until doubled in size.

Bake 30 minutes in a preheated 375° oven. Remove from oven and brush with rum syrup make as follows:


Mix cornstarch and water until smooth. Add sugar and rum. Heat thoroughly.