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
We are able to track the history of `recipes` far back into distant history, certainly as far as pharonic Egypt, and quite possibly further than that. Having said that, sadly, these early cookbooks were just very simple hieroglyphic or cunieform instructions for food preparation.
As we move into The time of the romans around 25BC a roman called Apicius created some scripts detailing recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into appetizers, entrees and afters, a very modern way of dining. This early Roman chef describes how the Roman chefs made use of a wide range of spices, including a few that will be familiar to modern cooks such as bay, mint and asafoetida. During the next few centuries, the powerful and rich competed to lay on the most extravagent meals, and as a consequence, the best chefs and their collection of recipes were much in demand. Nevertheless, it was during the 1800s that formal cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and publishing popular recipes of the day. By the advent of the 20th century, cookbooks are highly popular mostly as a result of more people being able to read, people having increased free time and having more disposable income. |
We hope you enjoy this 90 Minute Cinnamon Buns recipe.
