Ingredients
MISTY SIMON
3/4 cup water
1/2 cup + 1 tb milk
1 large egg
2 tbsp butter
1/3 cup potato flakes
2 tbsp sugar
1 tsp salt
3 cup flour
2 1/2 tsp yeast
Directions
Place all ingredients into bread machine. Program for dough and press
start. At the end of the cycle, punch down the dough and turn out
onto a lightly floured board. Divide dough and allow to rest for 5 to
10 minutes. Divide each half of dough into 12 even pieces. Turn the
ball of dough inside out and pinch the ends together on the bottom.
This will give you a smooth ball. Place seam side down on ungreased
cookie sheet (if your cookie sheet looks like its seen better days,
spray a thin layer of nonstick spray). You can either have sides
touching for soft-sided rolls or not touching for more "crusty"
rolls. Allow to rise 30 - 40 minutes or until doubled. Bake in an
oven preheated to 425 for 15 to 18 minutes or until of desired
browness.
Servings: 2 servings
Potato Rolls Amb - Large Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
It is possible to read the history of meal recipes way back into antiquity, at least as far back as pharonic Egypt, and potentially, even further back. Interesting though that maybe, these, old recipes were just very basic pictorial recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to food historians is a collection of tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. As we move into The time of the roman empire around 25BC a man called Apicius compiled a collection of documents describing recipes cooked by his fellow Romans. In his works, Apicius describes how the meals were divided into hors d`oeuvre, main meal and afters, something that is very familiar to us today. Additionally, he recounts how the chefs of Roman times used many different spices, including some familiar names for example bay, fennel and dill. In the 15th century, the Crusaders brought back many spices and herbs from the holy lands, such as parsley and basil. These new herbs and spices prompted an eruption in manuscripts on cooking, some of which still exist in academic collections. Over the next few hundred years, the powerful families of Europe competed with each other to lay on the most exotic meals, and consequentially cooks and their recipe collections were at a premium. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe publications became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and writing down recipes of the day. The arrival of TV brought us cooking programs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing everybody to access thousands of recipes like those on this web site. |
We hope you enjoy this Potato Rolls Amb Large recipe.
