Ingredients
1/2 cup sugar
1 tsp salt
1 package active dry yeast
4 1/3 cup flour, all-purpose
1 cup milk
1 each butter or margarine
2 tsp vanilla extract
2 each eggs
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1/2 cup raisins, dark seedless
1 tsp cinnamon, ground
Directions
Servings: 18
In large bowl, combine sugar, salt, yeast and 1 cup flour. In 1 quart
saucepan over low heat, heat milk and 1/2 cup butter or margarine (1
stick) until very warm (120-130'F). Butter or margarine does not need
to melt.
With mixer at low speed, gradually beat liquid into dry ingredients
just until blended. Increase speed to medium; beat 2 minutes. Beat in
vanilla extract, 1 egg, and 1 cup flour to make a thick batter;
continue beating 2 minutes scraping bowl often. With wooden spoon,
stir in 2 cups flour to make a soft dough.
Turn dough onto floured surface and knead until smooth and elastic,
about 10 minutes, working in more flour (about 1/3 cup). Shape into
ball; place in greased large bowl, turning to grease top. Cover; let
rise in warm place (80-85'F) until doubled, about 1 1/2 hours.
Punch down dough. Turn dough onto lightly floured surface; cut dough
in half; cover and let rest 15 minutes. Grease 2 large cookie sheets.
In small bowl, mix brown sugar, pecans, raisins, and cinnamon. In
small saucepan over low heat, melt 4 T butter or margarine (1/2
stick).
With floured rolling pin, roll half of dough into 17 1/2x12"
rectangle. Brush with half of melted butter; sprinkle with half of
brown-sugar mixture. From 17 1/2" edge, roll dough jelly-roll
fashion; pinch seam to seal. Cut roll into 9 wedges, 2 1/2 inches at
wide side, 1 inch at short side.
Turn wedges short side up. Press handle of wooden spoon across each.
Repeat with other half of dough.
Place rolls 2 inches apart on cookie sheets. Cover; let rise in warm
place until doubled, about 1 hour.
Preheat oven to 350'F. In cup, beat remaining egg; with pastry brush,
brush rolls. Bake rolls 20 minutes or until golden. Remove rolls from
cookie sheets; cool on wire racks.
Servings: 18 servings
Cinnamon Butterfly Rolls Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Historians have traced the existence of recipes way back into history, in fact as far into history as the Egyptians, and potentially, even further back. In practice though, generally, these early cook books were just simple pictorial recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to experts are some tablets in ancient Sumerian describing the baking 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. Progressing into The time of the romans 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals were separated into appetizers, main meal and desserts, a style of dining still practiced today. Additionally, he recounts how the cooks of Roman times were skilled in the use of a wide range of aromatic flavours, including some that we all recognise like thyme, rue and asafoetida. As our culinary historical trip moves to more modern times there were some books from the fourteenth century - a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the spicy food that is popular today, but rather recipes for the types of food cooked for the rich and powerful of the period. In the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cooking, including spices like coriander, parsley, and basil. These new culinary innovations led to an explosion in cookery books, many of which still exist in private libraries. Over the following few centuries, the rich and powerful families of Europe strove to serve up the best banquets, and as a consequence, the best chefs and their recipes were highly sought after. Notwithstanding that, it was during the 19th century the formal cooking and recipe collections really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, trying out, and recording recipes to help cooks of their time. By the arrival of the twentieth century, cookery publications are greatly in demand due to more people being able to read, people having increased leisure time and disposable income. The introduction of television brings us TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Cinnamon Butterfly Rolls recipe.
