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 quite possible to trace the history of recipes far back into the distant past, in fact as far back into recorded history as the early Egyptians, and possibly even further than that. In practice though, generally, these old cook books were just very simple hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe in existence, according to experts in ancient history are some ancient tablets in the Sumerian language which show the making 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. During Roman times 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, Apicius recounts how the meals were separated into starters, main meal and dessert, something that is very familiar to us today. Additionally, he tells us how the Roman chefs used a wide range of herbs and spices, including many that are still in use today for example basil, fennel and parsley. Closer to modern times, there were a couple of books dating from the 14th Century ; a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the indian food that appears on menues today, but instead descriptions of the types of meals on the tables of the upper classes of the time. In the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from Arab cooking, such as basil and coriander. These new culinary innovations was responsible for an eruption in recipe manuscripts, some of which are now in academic collections. Like it or not, the introduction of television gave us TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Butter Chunk Cinnamon Rolls (Bisquick) recipe.
