ROLLS
3 eggs
1 cup boiling water
3/4 cup shortening
3/4 cup sugar
1 tbsp salt
2 envelopes dry yeast, dissolved in, 1/2 cup luke
1 cup lukewarm water
8 cup flour
1/2 cup melted butter
1 cup sugar, *combined with*
1 tbsp cinnamon (optional)
1 cup raisins
1 glaze (recipe follows)
GLAZE
1 lb confectioners' sugar
1/4 cup milk
1 tsp vanilla
1/4 lb butter, softened
Directions
Beat eggs until frothy; set aside. In large bowl, add boiling water
to shortening, sugar and salt. Add 1 cup lukewarm water. In separate
bowl, dissolve yeast in 1/2 cup lukewarm water. When first mixture is
lukewarm, add yeast mixture. Add flour until batter is beatable,
then keep adding until you can barely handle sticky dough. Knead
lightly to mix. Dough should be slightly sticky. Put in well-greased
bowl and cover loosely. Place in warm area to rise. When dough has
doubled in size and is very light, punch down and divide into 4 equal
pieces. I usually make a half-batch of each kind. To make crescent
rolls, roll each piece to 10 inches in diameter. Cut into 12
pie-shaped pieces. Brush pieces with melted butter and roll up
tightly, beginning at wide end. Seal points firmly. Place on greased
baking sheets, about 1 inch apart with points tucked under. Let rise
until doubled in bulk. Bake at 400 degrees for 15 minutes. While
still warm, brush with melted butter. To make cinnamon rolls, brush 4
pieces of dough with melted butter, then sprinkle with cinnamon-sugar
mixture and raisins. Roll up jellyroll-style and cut each into 12
pieces. Bake at 375 for 20 minutes. Glaze rolls while still hot.
Makes 48 rolls. GLAZE: Combine ingredients and beat until smooth and
pretty thin. Spread over hot rolls.
Servings: 48 servings
Lorraine's Dinner Or Cinnamon Rolls Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dinner
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions back into history, at least as far as the ancient Egyptians, and maybe even further. However, sadly, these early records were just very simple hieroglyphic or cunieform instructions for food preparation.
As we move into The time of the romans 25BC a man called Apicius compiled a few scripts describing recipes enjoyed by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, a style of dining still practiced today. This early Roman chef describes how the ancient Romans made use of many herbs, including some that we all recognise like thyme, mint and dill. During the next few hundred years, the wealthy families of Wesstern Europe competed with each other to serve up the most exotic meals, and consequentially chefs and their recipes were highly sought after. Nevertheless, it wasn`t until the 19th century the formal cooking and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, verifying, and writing down recipes to allow everyone to enjoy them. Like it or not, the introduction of TV brought us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, permitting everyone to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Lorraine's Dinner Or Cinnamon Rolls recipe.
