3 1/4 cup all-purpose flour, divided
1 tbsp yeast, quick-rise
1/4 cup sugar
1/2 tsp salt
3/4 cup milk
1/4 cup water
1/4 cup butter or margarine
1 egg
1 cup brown sugar, firmly packed
1 tbsp cinnamon
1/3 cup butter or margarine, softend
1/2 cup raisins, optional
Directions
Set aside 1 cup flour. Mix remaining flour, yeast, sugar and salt in a
large bowl. Heat milk, water and 1/4 cup butter to 105-115 F. Stir
liquids into flour mix, stir to blend completely. Add the egg. Add
enough of the reserved flour to make a soft dough that does not stick
to the bowl. Turn out onto a floured surface and knead 5 times. Cover
dough and let rest 10 minutes.
Mix brown sugar, cinnamon and butter together (amounts can be
increased up to 1 1/2 times given for extra sticky buns). Gently roll
dough into a 12"x9" rectangle. Spread with cinnamon mixture and
sprinkle with raisins if desired.
Roll up from long side and pinch to seal the seam. Cut into 12 equal
slices with a sharp knife. Place cut side up in greased muffin tins.
Place muffin pan on a baking sheet on top of a large shallow pan half
filled with boiling water. Cover dough and let rise for 20 minutes.
Bake at 375 F. for 20 minutes or until browned. Remove from muffin
tins immediately to cool. Serve warm!
Typed by Bob 8-{) Recipe from a neighbor.
Servings: 12 servings
90 Minute Cinnamon Buns Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Food historians have tracked the existence of recipes back into history, certainly as far back as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, these, old records were just primitive hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of tablets in ancient Sumerian which describe 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 those who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a man called Apicius assembled some documents which described recipes cooked by wealthy roman citizens. He describes how the meals of wealthy Romans were split into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the cooks of Roman times were skilled in the use of many different spices, including a few that are still present in modern kitchens for example bay, mint and parsley. Later, in the fifteenth century, the Crusaders brought back many new foods, spices and herbs from Arab countries, such as coriander, basil and rosemary. The introduction of these new tastes caused an explosion in manuscripts on cooking, the majority of which are kept safe in private collections. By the time we get to the 1900s, recipe publications were starting to become popular due to more people being able to read, more spare time and being a little richer. The arrival of television brought us celebrity TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this 90 Minute Cinnamon Buns recipe.
