Pour scalded milk over 1/4 cup sugar, shortening and salt.
Cool to lukewarm and add yeast. Beat until smooth.
Add beaten egg and rum extract.
Add half the flour and beat until smooth.
Add remaining flour and mix until smooth.
Cover and let rise in a warm place until doubled in bulk,
about 3 hours. Roll dough in strips about 12" long,
4" wide and ½" thick. Brush top with melted butter
and sprinkle with remaining 1/4 c. sugar and raisins.
Roll up, starting from the long side and
pulling dough out at edges to keep it uniform.
It should be 15" long when rolled.
Cut rolls in crosswise slices ¾" thick.
Place in 3 greased muffin pans.
Cover and let rise until double in bulk.
Bake at 400F for about 15 minutes.
As soon as rolls are removed from oven, brush with icing.
Rolls should be served hot with icing dripping from them.
To make icing, combine confectioners sugar,
water and rum extract until smooth.
Makes 18 rum buns.