ROLLS
1 package pillsbury hot roll mix
1 cup finely shredded sharp cheddar chees, e
3 tbsp finely chopped fresh dill or ...
1 tbsp dried dill weed
1 cup water heated to 120 to 130 degrees
2 tbsp butter, softened
1 tbsp dijon mustard
1 egg
GLAZE
1 tbsp water
1 tsp dijon mustard
1 egg
Directions
Generously grease cookie sheets. In large bowl, combine flour
mixture with yeast from foil packet, cheese and dill; mix well. Stir
in 1 cup hot water, butter, 1 T mustard and 1 egg until dough pulls
away from sides of bowl. Turn dough out onto lightly floured surface.
With greased or floured hands, shape dough into a ball. Knead dough 5
minutes until smooth, sprinkling with additional flour if necessary
to reduce stickiness. Cover dough with large bowl; let rest 5
minutes. Divide dough into 20 pieces. On lightly floured surface,
roll each piece into 8" rope; tie into loose knot. Place 2 to 3"
apart on greased cookie sheets. Cover loosely with greased plastic
wrap and cloth towel. Let rise in warm place for 25 minutes or until
almost doubled in size. Heat oven to 375 degrees. Uncover dough. In
small bowl, beat all topping ingredients; lightly brush over rolls.
Bake for 13 to 18 minutes or until golden brown. Serve warm or cool.
Servings: 20 servings
Cheddar Dill Knots Recipe brought to you by Recipe Ideas
Categories: Cheese; Vegetable
The History of Recipes
Historians have proved the existence of recipes back into the far past, in fact as far back into history as early Egypt, and possibly even further. Interesting though that maybe, mostly, these ancient recipes were just simple pictorial recipes for preparing food.
During the time of the Romans a roman called Apicius created some documents which described recipes prepared by his fellow Romans. He recounts how the meals were split into hors d`oeuvres, entrees and afters, a very modern way of dining. Aspicius also informs us how the ancient chefs made use of many different aromatic flavours, including a few that are still present in modern kitchens like bay, rue and asafoetida. Over the next few hundred years, the powerful and rich tried to serve the most exotic banquets, and consequentially chefs and their recipes were at a premium. Even so, it wasn`t until the 1800s that cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, trying out, and recording recipes to help cooks of their time. When we get to the 1900s, cookbooks are increasing in popularity mostly due to better eduction, more spare time and having more money to spend. |
We hope you enjoy this Cheddar Dill Knots recipe.
