Ingredients
1 package active dry yeast or
1 tbsp active dry yeast, bulk
1/4 cup warm water (110-115f)
1/2 cup milk, lukewarm (scald, then cool to, lukewarm)
1/4 cup sugar
1/4 cup shortening
1 egg, large
1/2 tsp salt
1/3 cup cocoa
2 1/4 cup flour, unbleached
2 tbsp margarine or butter, softened
1/4 cup sugar
1 1/2 tsp cinnamon, ground
POWDERED SUGAR FROSTING
1 cup powdered sugar, sifted
1 tbsp milk
1/2 tsp vanilla
Directions
Dissolve the yeast in the warm water in a large bowl. Stir in the
milk, 1/4 c. of the sugar, the shortening, egg and salt. Mix the
cocoa with the one and one quarter cup of the flour and add to the y
east mixture. Mix with a spoon until smooth. Mix in enough of the
remaining flour to make the dough easy to handle, but still slightly
sticky and soft. Turn out on a lightly floured board and knead until
smooth and elastic, about 8-10 minutes. Let the dough rest while you
wash the mixing bowl, dry and grease it with shortening. Put the
dough into the bowl, turning to grease the top. (At this point, the
dough can be covered and refrigerated 3-4 days, punching it down when
it gets too big for the bowl.) Cover and let rise in a warm place
until double, about 1-1/2 hrs. (Dough is ready when an indentation
remains when touched.) Punch the dough down and roll into a rectangle
12/9 inches. Spread the rectangle with the softened margarine and mix
the 1/4 c. of sugar and the cinnamon together, sprinkling it over the
buttered dough when done. Rull up, beginning at the 12-in. side and
when fully rolled up, pinch the seam to seal. Cut the roll into 12
slices and place slightly apart in a baking pan 9x9x2 inches. (For
larger rolls, place in 13x9x2 in. pan and let rise until it fills the
pan.) Cover and let rise until double, about 40 minutes. Heat the
oven to 375F. Bake 25-30 minutes. Spread with powdered sugar frosting
while still warm. Mix frosting ingredients together until reaching a
spreading consistency. Makes enough frosting for 12 rolls. (Increase
amounts for larger rolls.)
Source: Tia Darrow, FidoNet Cooking Echo
Servings: 4 servings
Chocolate Cinnamon Rolls Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chocolate; Dessert
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions far back into antiquity, at least as far into history as pharonic Egypt, and maybe further still. Interesting though that is, these, early recipes were just very simple pictorial instructions for food preparation.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, is a series of stone tablets in 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 having made anyone who drank it feel exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius wrote some scripts detailing recipes cooked by the Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvre, main course and desserts, something we still use today. This early Roman chef informs us how the Romans were skilled in the use of a wide range of herbs, including a few that will be familiar to modern chefs such as basil, mint and asafoetida. Later, in the 15th century, people returning from the crusades brought back many foods and spices from Arab cooking, including parsley and basil. The introduction of these new culinary ideas prompted a torrent in books on cookery, many of which are now in private cookery archives. During the next few hundred years, the powerful and wealthy houses competed to offer the most extravagent meals, and as a consequence, the best cooks and their recipe collections were highly sought after. However, it wasn`t until the nineteenth century that fine cooking and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and publishing the recipes that were being prepared for the better households. By the advent of the 1900s, cook books are in great demand, as a result of more people being able to read, people having more spare time and being a little richer. Like it or not, the introduction of TV gave us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Chocolate Cinnamon Rolls recipe.
