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
It is quite possible to track the history of written cooking instructions back into distant history, in fact as far back as the Egypt of the Pharoahs, and maybe even further. Having said that, these, old cook books were just very basic hieroglyphic recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to experts in ancient history are some stone tablets in ancient Sumerian describing the preparation 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`. Moving on, there are some interesting books published in the 1300s : a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the indian food that we all know today, but instead descriptions of the types of food cooked for the upper classes of that time. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from Arab countries, including spices such as parsley, basil and rosemary. These new culinary innovations was responsible for an outbreak in recipe manuscripts, the majority of which are kept safe in academic collections. During the next few hundred years, the wealthy families of Wesstern Europe strove to offer the most extravagent banquests, and as a consequence, chefs and their collection of recipes increased in prestige. Notwithstanding that, it was during the 1800s that fine cookery and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, verifying, and recording recipes to allow everyone to enjoy them. By the time we get to the twentieth century, recipe publications are greatly in demand as a result of more people being able to read, leisure time and a general increase in wealth. Like it or not, the introduction of TV brought us TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this 90 Minute Dinner Rolls recipe.
