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
Historians have tracked the existence of recipes far back into history, certainly as far back as ancient Egypt, and maybe even further. In practice though, generally, these early recipes were just basic hieroglyphic recipes for food preparation.
Fascinatingly, the oldest recipe found, according to historians are some clay tablets in Sumerian describing 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 people feel wonderful and blissful. As we move into The time of the roman empire 25BC a roman called Apicius wrote a number of documents describing recipes cooked by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into starters, entrees and afters, something we still use today. Additionally, he tells us how the ancient chefs were skilled in the use of many different spices, including some that we all recognise for example bay, fennel and asafoetida. In the 15th century, people returning from the crusades brought back many spices and herbs from the Middle-East, including spices such as rosemary and coriander. These new culinary innovations was responsible for an outbreak in manuscripts on cookery, most of which are kept safe in private libraries. Over the next few centuries, the powerful and rich houses competed with each other to serve the most exotic meals, and as a result chefs and their recipe collections were greatly in demand. Notwithstanding that, it was during the 1800s the formal cooking and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, testing, and writing down the recipes of their peers. By the arrival of the twentieth century, cook books were in high demand, mostly due to increased literacy, leisure time and having more money. The introduction of television gave us cooking programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes like those on this recipe site. |
We hope you enjoy this 90 Minute Cinnamon Buns recipe.
