1/4 cup cold butter
2 1/2 cup bisquick baking mix
1/2 cup milk
1 each egg
2 tbsp butter melted
3 tbsp sugar
1 1/2 tsp cinnamon
1 glaze
Directions
PREHEAT OVEN TO 4250F. GREASE A SQUARE PAN. CUT COLD BUTTER INTO 1/4"
CUBES. TOSS BAKING MIX AND BUTTER CUBES UNTIL WELL COATED. BEAT MILK
AND EGG; STIR INTO BAKING MIX. TURN DOUGH OUT ONTO A SURFACE COATED
GENEROUSLY WITH BAKING MIX. ROLL DOUGH TO COAT WELL. KNEAD AND FOLD
TEN TIMES. ROLL DOUGH INTO RECTANGLE, ABOUT 15 X 8". SPREAD MELTED
BUTTER OVER THE DOUGH. SPRINKLE WITH MIXED CINNAMON AND SUGAR. ROLL
DOUGH STARTING AT THE 15" SIDE. CUT INTO 12 PIECES. PLACE IN THE
PREPARED PAN CUT SIDE DOWN. BAKE UNTIL GOLDEN. SPREAD WITH GLAZE MADE
FROM 1c POWDERED SUGAR AND 1 TABLESPOON MILK
Servings: 6 servings
Butter Chunk Cinnamon Rolls (Bisquick) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is possible to read the history of written recipes far back into antiquity, certainly as far back as the early Egyptians, and possibly even further than that. Interesting though that is, these, early records were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts is a collection of stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a number of scripts describing recipes cooked by wealthy Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the early Romans used many different spices, including some familiar names like bay, rue and asafoetida. Later, we find two interesting books dating from the 14th Century - a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the indian food that is served today, but rather recipes for the types of meals on the tables of the nobility of those days. Later, in the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, such as coriander, parsley, and rosemary. The introduction of these new culinary ideas caused an eruption in recipe publications, the majority of which are now in private libraries. During the following few hundred years, the powerful and rich houses competed with each other to serve the most exotic banquets, and because of this cooks and their recipes became highly prized. However, it wasn`t until the 19th century that haute cuisine and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, testing, and writing down recipes to help cooks of their time. By the time we get to the 1900s, cook books are in high demand, due to higher levels of literacy, people having more free time and disposable income. The arrival of television gave us cooking programs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes like those on this web site. |
We hope you enjoy this Butter Chunk Cinnamon Rolls (Bisquick) recipe.
