2 tbsp active dry yeast
1/2 cup warm water
2 tbsp caraway seeds or dill weed
2 cup low-fat cottage cheese
1/4 cup sugar
1/2 tsp lite salt
1/2 tsp baking soda
3 each egg whites
2 2/3 cup white flour
2 cup whole wheat flour
Directions
Dissolve yeast in warm water. Add caraway seeds or dill weed. Heat
cottage cheese just until luke warm. Mix cottage cheese, sugar, lite
salt,baking soda and egg whites into yeast mixture. Slowly add the
flours, mixing until dough cleans bowl. Cover and let rise in a warm
place until double, about one hour. Stir down the dough. Place in 24
lightly oiled muffin tins. Cover and let rise again until double,
about 45 minutes. Preheat oven to 350. Bake about 25 minutes. Remove
from muffin tins while warm. Makes 24 rolls.
Servings: 24 servings
Caraway Dinner Rolls Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dinner
The History of Recipes
Food historians have proved the existence of recipes back into the far past, at least as far back into recorded history as pharonic Egypt, and quite possibly further than that. Interesting though that is, these, ancient recipes were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe discovered, according to historians is a collection of 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 having made anyone who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans 25BC a man called Apicius created a number of documents describing recipes prepared by his fellow Romans. In his works, he describes how the roman meals were separated into hors d`oeuvres, main course and afters, something that is very familiar to us today. This early Roman chef describes how the cooks of Roman times made use of many different spices and herbs, including a few you will know for example thyme, rue and dill. As our culinary historical trip moves to more modern times we have a couple of interesting books published in the fourteenth century ; one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books are unconnected to the curry that appears on menues today, but rather recipes for the types of food cooked for the rich and powerful. In the 15th century, knights returning from the crusades brought us many foods and spices from the holy land, including spices like rosemary and coriander. The introduction of these new culinary ideas caused a torrent in manuscripts on cooking, some of which still exist in private libraries. Over the next few centuries, the rich families of Wesstern Europe competed with each other to serve up the most extravagent banquests, and consequentially the best chefs and their recipe collections were greatly in demand. However, it wasn`t until the nineteenth century that cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, testing, and writing down recipes of the day. By the arrival of the twentieth century, cooking publications are in great demand, as a result of better eduction, people having increased free time and having more money. |
We hope you enjoy this Caraway Dinner Rolls recipe.
