2 tbsp b sugar
1/2 tsp salt
1 active dry yeast
1/2 cup milk
1/4 cup water
2 tbsp b margarine
Directions
ts o 2 1/2 cups unsifted flour
1. Mix 3/4 cup of the flour, sugar, salt, and undissolved yeast.
2. Heat milk, water and margarine to 120-130 F. (I use my temp. probe
of my microwave for this. It works great!)
3. Gradually add milk mixture to dry mixture and beat 2 min. at medium
speed of mixer. Add 1/4 cup flour. Beat at high speed 2 minutes. Stir
in enough additional flour to make soft dough.
4. On floured board knead 2 to 3 minutes. (I use dough hook on mixer.
Works very well)
5. Divide dough into 8-12 equal pieces. Shape into balls. Place in an
8-inch round pan.
6. Pour a 1-inch depth of boiling water into large pan on bottom rack
of cold oven. Set rolls on rack above water. Cover. Close oven door;
let rise 30 minutes .
7. Remove the cover! Remove pan of water!
8. Turn oven on to 375 F. Bake 20-25 minutes or til rolls are light
golden in color. Remove from pan to cool. Serve Warm.
Recipe in Fleischmann's advertisement in about 1982-1983.
Servings: 4 servings
90 Minute Dinner Rolls Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dinner
The History of Recipes
Experts have proved the existence of recipes way back into antiquity, at least as far back into recorded history as pharonic Egypt, and possibly even further than that. Interesting though that is, generally, these old cook books were just primitive hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history are a few tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. As we move into The time of the roman empire 25BC a roman called Apicius compiled a few scripts describing recipes prepared by the Romans. In his works, he recounts how the meals were split into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the Roman chefs made use of a good variety of herbs, including many that are still in use today like basil, rue and dill. In the fifteenth century, people returning from the crusades brought us many foods and spices from the holy land, such as basil and rosemary. The introduction of these new culinary ideas was responsible for an increase in recipe publications, some of which still exist in private libraries. By the arrival of the 20th century, cookery publications are in great demand, as a result of better eduction, people having more spare time and a general increase in wealth. The introduction of television brings us TV cookery programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this 90 Minute Dinner Rolls recipe.
