The time and temperature were left out of the flagship rum buns recipe printed last Sunday. FLAGSHIP RUM BUNS (Makes 18) 1 cup scalded milk 1/2 cup granulated sugar 1/4 cup shortening 1 1/2 teaspoons salt 1 yeast cake or 1 tablespoon dry yeast 1 egg, beaten 1 1/2 teaspoons rum extract 3 1/2 cups sifted flour 2 tablespoons melted butter 1/4 cup chopped raisins For the icing: 1 cup confectioners' sugar 2 tablespoons hot water 1 teaspoon rum extract 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, each 12 inches long, 1/2 inch thick and 4 inches wide. Brush top with melted butter and sprinkle with remaining 1/4 cup sugar and raisins. Roll up, pulling dough out at edges to keep it uniform. Should be 15 inches long when rolled.

Cut rolls in crosswise slices 3/4 inches thick. Place in 3-inch greased muffin pans, cover and let rise until doubled in bulk. Bake at 400 degrees for about 15 minutes. As soon as rolls are removed from oven, brush with icing. The rolls should be served hot with icing dripping from them.

To make icing: combine confectioners' sugar, water and rum extract.