Recipe: Italian Rum Raisin Rolls

From: Nancy,.SanFran

Grandma Mary's Italian Rum Raisin Rolls
Recipe By : Orange County Register
Yield: 12 rolls

1 tablespoon dry active yeast
3 tablespoons warm milk -- no hotter than 105
degrees
1 tablespoon sugar
1 cup ricotta cheese
2 eggs
6 tablespoons butter ( 3/4 stick) -- very soft
Grated rind of 1 orange -- colored part only
1 cup raisins
3 cups unbleached all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1/4 cup blanched almonds -- very finely chopped
Egg wash: 1 beaten egg yolk

GLAZE:
1 cup powdered sugar
1 tablespoon soft butter
2 tablespoons dark rum -- (2 to 3)

Preliminaries: Line 1-2 baking sheets with parchment paper. Fifteen minutes before baking, preheat oven to 400 degrees.

1. In a small bowl, dissolve yeast, milk and sugar; set aside for 10 minutes.

2. In a medium bowl, whisk ricotta, eggs, butter, orange rind and raisins.

3. In the large bowl of a free-standing electric mixer place flour, sugar, salt and almonds. Mix together and make a well in center. Add yeast mixture and ricotta mixture to well. Using the dough hook attachment of mixer, knead the dough on medium speed until it is smooth and pulls away from sides of bowl (about 7-8 minutes).

4. Place dough in a large bowl. Cover dough with plastic, pressing plastic against the dough so a skin won't form. The plastic will rise along with the dough. Let rise in a draft-free location for 45 minutes to 1 hour, or until doubled in volume.

5. On a lightly floured work surface, divide dough into 12 (2-inch) spherical rolls. Place on prepared baking sheets, leaving a 2-inch space between rolls for rising and baking. Cover with plastic wrap and let rise for 30 minutes. Brush rolls with egg wash.

6. Bake in middle rack position for 20-25 minutes or until golden brown. Cool 15 minutes before glazing.

7. Prepare glaze. Combine powdered sugar, soft butter and rum. Stir until smooth. Drizzle in thin, crisscrossing lines over rolls before serving.