1 c. milk, scalded
1/4 c. sugar
1/4 c. shortening
1 1/4 tsp. salt
1 pkg. dry yeast
1 egg
1 1/2 tsp. rum extract
3 1/2 c. all-purpose flour, divided
2 tbsp. butter, melted
1/4 c. sugar, divided
1/4 c. raisins, chopped
1 1/2 c. powdered sugar
3 tbsp. hot water
1 1/2 tsp. rum extract

Combine milk, 1/4 cup sugar, shortening and salt; stir until shortening melts. Cool to 105 to 115 degrees. Add yeast, egg, 1 1/2 teaspoons rum extract and 1 3/4 cups flour; beat until smooth. Add remaining flour and beat until mixture leaves sides of bowl.

Turn dough out onto a floured surface; knead until dough is smooth and elastic (about 5 minutes).

Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place, 85 degrees, free from drafts, 2 hours or until doubled in bulk.

Punch dough down and divide in half. Roll each half into a 12"x4" rectangle; brush with melted butter. Sprinkle 2 tablespoons sugar on each dough strip; top each with half of raisins.

Starting at widest end, roll up each strip in jelly roll fashion; seal edges. Cut each roll into 1 1/2" slices. Place slices, cut side down, in greased muffin tins. Cover and let rise in a warm place, 85 degrees, free from drafts, 1 hour and 40 minutes or until doubled in bulk.

Bake at 400 degrees for 10 to 12 minutes or until golden brown. Remove from pan to cooling racks. Combine remaining ingredients in a small bowl; drizzle glaze over hot rolls. Yield: about 1 1/2 dozen.