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
Written recipes as an idea can be tracked way back into distant history, in truth as far as the ancient Egyptians, and possibly even further. Interesting though that maybe, generally, these early cook books were just simple pictorial recipes for preparing food.
In an interesting twist, the oldest recipe found, according to food historians are a few stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. Later on, in The time of the romans 25BC a roman called Apicius assembled a number of documents detailing recipes enjoyed by wealthy roman citizens. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. This early Roman chef tells us how the cooks of Roman times were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern cooks for example thyme, fennel and dill. Over the succeeding few centuries, the upper-class families of the West competed to serve the most extravagent meals, and as a result cooks and their recipes could command a high salary. However, it wasn`t until the 1800s that formal cookery and recipe collections became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, testing, and publishing the recipes of their peers. When we get to the 20th century, cookery publications were highly popular as a result of increased literacy, people having more spare time and having more money to spend. The TV revolution brings us TV cooks and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to access thousands of recipes just like those on this site. |
We hope you enjoy this Lorraine's Dinner Or Cinnamon Rolls recipe.
