Flagship Rum Buns - Recipe

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FLAGSHIP RUM BUNS

1 cup scalded milk
1/4 cup granulated sugar
1/4 cup shortening
1 1/4 tsp. salt
1 env. dry yeast (or equivalent)
1 beaten egg
2 tsp. grated lemon rind
1 1/2 tsp. rum extract
4 1/2 cups plus 6 tbsp. sifted all-purpose flour
melted butter
1 cup brown sugar
1 cup raisins
glaze (see below)

Combine scalded milk, sugar, shortening, and salt in large bowl. Cool to lukewarm. Stir in yeast. Beat until smooth. Stir in beaten egg, lemon rind, and rum extract.

Add 1 1/2 cups plus 2 tablespoons flour. Beat until smooth. Add another 1 1/2 cups plus 2 tablespoons flour. Beat until smooth. Add another 1 1/2 cups plus 2 tablespoons flour; beat again. Cover bowl with towel; let rise until doubled, 2 to 3 hours.

Divide dough in half; roll out on lightly floured board in two strips, 12x4x1-inch thick. Brush with melted butter; sprinkle each strip with 1/4 to 1/2 cup brown sugar and the raisins.

Roll up like jelly roll from the 12 inch side, but as you roll, pull dough out to about 15 inches. Cut into 3/4 to 1-inch slices. Place in well greased muffin pans; cover and let rise until doubled.

Bake at 400°F for 15 to 20 minutes.

GLAZE:

1 cup confectioners' sugar
2 tbsp. hot water
2 tsp. rum extract

Immediately brush with glaze of confectioners' sugar, hot water and rum extract.

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recipe reviews
Flagship Rum Buns

· Dec 19 · #18943

Mary Cook says:

While this is a similar recipe for Flagship rum buns, it is not their recipe -- omit the lemon rind, change the brown sugar to 1/4 cup granulated sugar, and then you have that famous restaurant's rum buns. I've been making these ever since I lived in Washington and frequented the Flagship, way back in the 60's.

· Jul 8 · #181762

Dave Bayliss (Virginia) replies:

My wife and I used to go to the flag ship restaurant back in the 1960s and 1970s and although I do not discount your recipe for rum buns there was one ingredient that was listed in your recipe that was not in the original rum buns that they made back then and that is raisins. There were no raisins in the original flag ship rum buns.

· May 16 · #187916

Anne Baker (Texas) replies:

Welllll.... my husband and I were there for six months in 1967 before he went to Vietnam. And yes there were raisins in our buns:) not many, but just enough 😊️

· Mar 14 · #184253

Lynne Dean-Colfack (Maryland) replies:

Hi Mary, Thank you for the tips. My parents took us Flagship every Easter. The rum buns were always looked forward to, mostly for my Father. I have yet to attempt to duplicate them for my Father. I think I am going to attempt them for Easter this year. I hope all is well for you and yours during these times.

· Jul 24 · #181891

Mary S. (New Jersey) says:

Thank you for the recipe! My first date with my now husband was at the Flagship restaurant in DC in the '70s. We dined on the ship moored along the dock. It was one of our favorite places to dine. I recall the rum buns being the largest yeast rolls I had ever eaten and absolutely delectable.

· Jul 29 · #181936

Michelle (Michigan) says:

As a kid growing up just outside of D.C. in the late 60s, it was always such a treat to go to the Flagship for dinner and those rums! Seems to me we always ate them first, before the meal! I can still remember how warm, soft, and fresh they were.

· Jan 21 · #187028

Joyce Seng (United States) says:

I saved the original recipe from Ann's Reader Exchange in the Washington Post. The sugar is white, not brown and yes, there are raisins. I talked to the baker back then and his great advice was to make sure to let the dough rise sufficiently and expect it to be somewhat sticky. I have made them many times - once while baking them with adult grandchildren - they never made to the table - we ate them standing at the kitchen counter!

· Jan 22 · #187052

Jennifer (Virginia) says:

It was my favorite restaurant growing up because of the rum buns. I don't like raisins, so I'd be surprised if it had raisins in the 60's. It's where I asked to go for my birthdays.

· Mar 10 · #189754

Rene (Maryland) says:

Thanks for the info. The other unique thing about Philip's Flagship Rum Buns were the shape! They didn't resemble buns, but rather a faint popover. They were smooth and round on top and looked like a giant popover. Does anyone know how they achieved that? I would like to make authentic rum bun that I remember from my youth. I would always eat that bun first :). Before the meal!

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