1/3 each recipe potato dough
1/2 cup melted margarine
2 cup sugar
1/2 cup cinnamon
Directions
MIX CINNAMON AND SUGAR. AFTER DOUGH RISES, PUNCH DOWN. PLACE ON
LIGHTLY FLOURED BOARD. ROLL OUT TO A 3/4" THICKNESS. CUT INTO 1" X 5"
STRIPS. DIP STRIPS ONE AT A TIME INTO MELTED MARGARINE, THEN INTO
CINNAMON, SUGAR MIX. CURL EACH STRIP TO FORM A ROLL. PLACE IN A FOIL
LINED BAKING PAN. COVER AND LET RISE UNTIL DOUBLED. BAKE AT 350 DEG
F. FOR 20 TO 25 MINUTES OR UNTIL GOLDEN. COOL IN PAN.
Servings: 36 servings
Cinnamon Rolls (Potato Dough) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
Written cooking instructions as a concept can be traced far back into antiquity, at least as far as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, these, old recipes were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Progressing into The time of the roman empire around 25BC a roman called Apicius wrote some documents describing recipes enjoyed by the Romans. In his works, Apicius tells us how the roman meals were separated into starters, main course and desserts, something we still use today. He also tells us how the ancient Romans made use of a wide range of herbs and spices, including a few that are still present in modern kitchens such as thyme, rue and parsley. In the 15th century, people returning from the crusades brought back many foods and spices from middle-east cuisine, including spices such as basil and rosemary. The introduction of these new herbs and spices was responsible for an increase in books on cooking, many of which still exist in private cookery archives. When we get to the 1900s, cook books are in high demand, as a result of higher levels of literacy, increased leisure time and having more money. |
We hope you enjoy this Cinnamon Rolls (Potato Dough) recipe.
