Ingredients
1 tbsp yeast
1 cup warm water (100 deg)
3 tbsp molasses
1/3 cup dry nonfat milk
1 each egg, separated
1 cup unbleached flour (a)
3 tbsp butter, melted
1 tsp salt
1/2 cup whole wheat pastry flour
2 1/2 cup (approx) unblched flour (b)
3 tbsp butter, softened
1/3 cup sugar
1 tbsp cinnamon
1/3 cup raisins
1 each egg
1 cup cool water
Directions
Sprinkle yeast over warm water; stir to dissolve. Add molasses, then
dry milk. Let rise 10 minutes. Fold in beaten egg yolk, followed by
beaten egg white. Allow to rise 30-40 minutes. Stir in first of the
unbleached flour (A) until blended; beat 10 minutes. Cover bowl, set
in warm place and let rise about 1 hour 20 minutes. Fold in melted
butter and salt. Add pastry flour and additional unbleached flour
(B), 1 cup at a time, folding in (do not stir). When dough holds
together in one piece, turn out onto floured surface. With floured
hands, knead dough, adding flour and reflouring board as needed.
Knead until smooth and somewhat shiny. Place dough in oiled bowl,
roll dough to oil top, and cover with towel. Let rise until doubled
in size. After dough has risen, roll out to 12" x 14" (if making 16
rolls; figure 3/4" x 14" for each roll when scaling). Spread with
soft butter. Sprinkle with sugar, cinnamon and raisins. Roll up
(crimp edges to roll). Cut into 3/4" sections. Lay rolls flat on
oiled cookie sheets and let rise 30 minutes. Mix egg with water and
brush over rolls. Bake at 375 degrees for 20 minutes. Makes 16 rolls
Servings: 8 servings
Cinnamon Rolls - Chef's Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions back into the distant past, in truth as far back as early Egypt, and maybe further still. Interesting though that maybe, these, old recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. Progressing into Roman times around 25BC a man called Apicius assembled some documents which described recipes cooked by the Romans. In his works, Apicius tells us how the roman meals were separated into starters, entrees and desserts, a very modern way of dining. Additionally, he recounts how the early Romans were skilled in the use of many different spices and herbs, including a few that will be familiar to modern cooks for example thyme, mint and dill. Later on in the 1400s, the Crusaders brought back many new foods and herbs from the holy land, including parsley and basil. The introduction of these new herbs and spices was responsible for an outbreak in books on cooking, the majority of which still exist in private cookery archives. For the centuries that followed, the powerful families of Europe tried to offer the most extravagent meals, and consequentially the best cooks and their recipe collections were highly sought after. Even so, it was during the 1800s the formal cooking and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, testing, and publishing recipes common in their social group. By the advent of the twentieth century, recipe publications were starting to become popular mostly as a result of better eduction, people having more spare time and being a little richer. |
We hope you enjoy this Cinnamon Rolls Chef's recipe.
