Hidden in the center of these sweet rolls is a pleasant surprise: a dab of fruit preserves. If you prefer eggnog icing to the sauce, combine 1 cup sifted powdered sugar, 1/4 teaspoon ground nutmeg, 1/4 teaspoon rum extract and 3 to 4 teaspoons milk, or enough to make an icing of a drizzling consistency. Drizzle on warm rolls.
Shaping Rolls
Cut out 3-inch squares of dough and top with preserves. Bring up each corner and pinch at the top to seal, then pinch down each seam. Be sure to secure each corner or filling will ooze out as rolls bake.
Buttering Rolls
After assembling, but before the second rise, brush each roll completely with melted butter or margarine until the surface glistens. Don’t overbrush or the dough will get soggy.