Have top oiled also. Cover with waxed paper and towel and let stand in a warm place until doubled. Punch dough down again with fit and let rise again until doubled. Divide dough into 5 equal portions. Press edges together to keep from springing back.
Place loaves on greased cookie sheet and brush tops with melted butter.
Let stand until doubled. Rub lightly with rum and dust with powdered sugar. These are better when aged for awhile also freeze very well. Keep wrapped in aluminum foil and store in refrigerator. Knead well for 10 minutes.