1 c. milk
1/2 c. granulated sugar
1/4 c. solid vegetable shortening
1 1/4 tsp. salt
1 cake compressed yeast (or 1 env. active dry yeast)
1 egg, lightly beaten
2 1/2 tsp. rum extract
3 1/2 c. sifted all-purpose flour
2 tbsp. unsalted butter, melted
1/4 c. raisins, chopped
1 c. confectioners sugar
2 tbsp. hot water

Scald milk in small heavy saucepan over low heat; remove from heat. Pour hot milk over 1/4 cup of the sugar, the shortening and salt in large bowl; stir to blend. Cool mixture to lukewarm.

Crumble yeast into cooled milk mixture; whisk until smooth. Add beaten egg, 1 1/2 teaspoons of the rum extract, and half the flour; whisk again until smooth. Add remaining flour and mix until smooth; dough should be soft but not sticky. Cover bowl with kitchen towel; let rise in warm place until doubled in bulk, about 1 1/2 hours.

Grease 36 (3-inch) muffin tins. Punch dough down; divide in half. Keeping one half covered, roll out remaining piece of dough on lightly floured surface into 12x4 inch rectangle about 1.2 inch thick. Brush with half the melted butter. Sprinkle with half the remaining sugar and half the raisins.

Roll dough up, pulling out the edges, to uniform log shape; pinch long edge to seal. Log will be about 15 inches long. Repeat procedure with second half of dough, using remaining butter, sugar and raisins.

Cut each dough roll into 18 slices; place slices in prepared muffin tins. Cover with kitchen towel; let rolls rise in warm, draft-free place until doubled in bulk, about 30 minutes.

Heat oven to 400 degrees. Bake rolls 15-20 minutes. While rolls are baking, combine confectioners sugar, 2 tablespoons hot water, and remaining 1 teaspoon rum extract in small bowl; stir until smooth.

When rolls are golden brown, remove from tins to wire rack; brush tops with glaze. Serve warm. Makes 36 buns.

If you do not have enough muffin tins, refrigerate remaining half of dough, covered, until first batch of rum buns is removed from oven. Then repeat from (), allowing a longer rising time in muffin tins.