2 package 16-19 oz each hot roll mix
1 can cream of onion soup
2 medium eggs, slightly beaten
1/2 cup grated parmesan cheese
1 tbsp dried dill weed
Directions
In large bowl, dissolve yeast from both boxes of mix as directed
using only 1/4 cup water. Follow mix directions adding undiluted
soup, eggs, cheese and dill with flour mixture. Let rise as directed.
Shape dough into 16 large rolls or 32 small rolls. Place on lightly
greased cookie sheets; let rise again until doubled. Bake at 375
degrees for 20 minutes or until brown.
Recipe posted by: Jane Knox
Servings: 16 rolls
Campbell Soup - Dill Spiked Onion Rolls - Ggh Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fish; Seafood; Soup
The History of Recipes
Transcribed cooking instructions as an idea can be found back into history, in truth as far into history as the early Egyptians, and possibly even further. Having said that, these, old cook books were just basic hieroglyphic instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to experts are some clay tablets in Sumerian 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 having made people feel `exhilarated, wonderful and blissful`. Progressing into Roman times 25BC a man called Apicius compiled a few documents which described recipes cooked by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, main meal and afters, something we still use today. This early Roman chef recounts how the ancient cooks made use of a wide range of spices and herbs, including a few that will be familiar to modern chefs such as basil, fennel and asafoetida. Continuing our culinary historical journey, there are two interesting recipe books from the 1300s ; a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the spicy food that is familiar to us all today, but rather accounts of the types of food cooked for the rich. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from Arab cuisine, including spices such as basil and coriander. These new culinary innovations caused an eruption in cookery books, most of which still exist in private cookery archives. Over the succeeding few hundred years, the wealthy families of the West tried to serve up the best banquets, and because of this chefs and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the 19th century the formal cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, testing, and publishing the recipes that were being prepared for the better households. When we get to the twentieth century, cooking books were starting to become popular due to higher levels of literacy, more spare time and disposable income. The TV revolution brought us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Campbell Soup Dill Spiked Onion Rolls Ggh recipe.
