Ingredients
1 tbsp dry yeast
5 cup bread mix lukewarm water
2 eggs, beaten
1/2 cup butter, melted
SWEET GLAZE
1 cup powdered sugar, sifted
2 tbsp milk, about
1/4 tsp vanilla
CINNAMON SPRINKLE
2 tbsp butter
1/2 cup raisins
1/2 cup brown sugar
1/4 cup nuts: chopped
1 1/2 tsp cinnamon
Directions
In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and
butter. Add 5 cups of bread mix. Stir well. Add additional bread mix
to make a soft, but not too sticky dough. Knead about 5 minutes until
dough is smooth. Lightly butter bowl. Put dough in bowl and turn to
butter top. Cover dough with a damp towel and let rise in a warm
place until doubled in bulk, about 1 hour. Generously grease 2
baking sheets.
Prepare Cinnamon sprinkle. Punch down dough. Let stand 10 minutes.
On a lightly floured surface, roll out dough to a 12 x 24 rectangle
about 1/4 inch thick. Spread generously with Cinnamon Sprinkle. Roll
dough like a jelly roll and cut with a sharp knife into 24 1 inch
slices. Place on prepared baking sheets. Cover with a damp towel and
let rise in a warm place until doubled in bulk, about 30 to 60
minutes. Preheat oven to 375. Bake 20 to 25 minutes, until golden
brown.
Prepare Sweet Glaze, and brush on while rolls are still warm. Makes
about 24 rolls.
CINNAMON SPRINKLE: Melt butter in a small saucepan. Stir in brown
sugar, cinnamon, raisins and nuts.
Sweet Glaze In a small bowl combine powdered sugar, vanilla and
enough milk to make a thin mixture.
Formatted by Elaine Radis BGMB90B; JUNE, 1993
Servings: 12 servings
Cinnamon Rolls (Radis) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Transcribed cooking instructions as an idea can be traced back into history, certainly as far into history as the early Egyptians, and quite possibly further than that. Having said that, these, old cook books were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, are a few stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Moving our culinary historical trip onwards, there are a couple of interesting recipe books dating from the fourteenth century - a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the indian food that appears on menues today, but rather recipes for the types of meals cooked for the rich people of that period. Over the next few hundred years, the wealthy families of the West competed with each other to lay on the most exotic banquets, and as a consequence, the best chefs and their recipes were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, verifying, and recording recipes to help cooks of their time. When we get to the 1900s, cooking books were in high demand, mostly due to more people being able to read, people having increased free time and being a little richer. |
We hope you enjoy this Cinnamon Rolls (Radis) recipe.
