Rum roll
Rum rolls are a sweet yeast bread topped with rum frosting and sometimes including raisins or currants. They were a specialty of Washington, D.C. and have been included on the menus of numerous historic Washington restaurants, though they are not commonly found in the present day.[1]
Hogate's Restaurant was known for their version of the sweet bread, which included cinnamon and raisins, reportedly selling an estimated 20,000 buns per week until they closed in 2001. The restaurant's chef described the buns as their signature dish.[2] They were also available at Flagship, another seafood restaurant located along the Southwest Waterfront in the 1970s.[3] In 1979 The Montgomery Journal published the recipe for Flagship Rum Buns which were made with scalded milk and included raisins.[4]
References
[edit]- ^ Flexner, Marion (1949). Out of Kentucky Kitchens. University Press of Kentucky. p. 76.
- ^ Levey, Bob (July 22, 2003). "The Rum Buns From Hogate's Ride Again". The Washington Post. Retrieved 25 January 2020.
- ^ Dupree, Jacqueline (March 7, 2014). "A Walking Tour in Pictures: the Southwest Waterfront on the eve of demolition". The Washington Post. Retrieved 25 January 2020.
- ^ Hawks, Ellen (January 27, 1999). "Rum buns, with decadent glaze, could be breakfast or dessert; Sweets: A recipe from a Washington restaurant, the Flagship, makes a luscious treat that's best when eaten while still warm from the oven". The Baltimore Sun. Retrieved 25 January 2020.
 | This bread-related article is a stub. You can help Wikipedia by expanding it. |
 | This American dessert–related article is a stub. You can help Wikipedia by expanding it. |