Ingredients
DOUGH
3/4 cup warm water (105 to 115 f)
2 envelopes dry yeast
1 2/3 cup warm milk
1/4 cup solid vegetable shortening
1 tbsp salt
6 1/2 cup sifted all purpose flour
1/4 cup (1/2 stick) butter, room temp
3/4 cup firmly packed brown sugar
3/4 cup chopped walnuts or pecans
1/3 cup raisins
1 1/2 tsp cinnamon
ICING
2 cup powdered sugar
1/4 cup fresh orange juice
1/4 cup butter, room temp.
1/2 tsp vanilla
1/2 tsp almond extract
Directions
Oil large bowl and set aside. Pour warm water into another large
bowl. Sprinkle with yeast and stir to dissolve. Blend in milk,
shortening, sugar and salt. Add 3 cups flour and beat until smooth.
Add enough remaining flour to form a workable dough. Turn dough onto
a lighlty floured surface and knead until smooth and elastic, about 5
minutes. Transfer dough into oiled bowl, turning to coat all sides.
Cover with a damp towel and let stand in a warm draft free place
until doubled, about an hour. Grease two large baking sheets. Punch
down dough. Turn onto lightly floured surface and roll out into a 12
x 18 rectangle. Spread with butter. Sprinkle evenly with brown sugar,
nuts, raisins and cinnamon. Starting with a long side, roll up jelly
roll style. Cut into slices slightly over 1 inch thick. Arrange on
prepared baking sheets, tucking ends of dough under. Let stand in a
warm draft free area until doubled in volume, about 40 minutes.
Preheat oven to 350 and bake rolls until golden, about 25 to 30
minutes. Prepare icing while rolls are baking...Combine all
ingredients in a small bowl and beat until smooth, using only enough
orange juice to thin for spreading or drizzling...Spread or drizzle
while rolls are still hot. Serve warm or at room temperature Makes 16
Servings: 8 servings
Cinnamon Rolls (05/02/93) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is possible to follow the history of meal recipes back into the distant past, in truth as far back as early Egypt, and possibly even further than that. However, sadly, these ancient records were just simple hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few stone tablets in ancient 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 drank it feel exhilarated and blissful. Progressing into The time of the romans 25BC a roman called Apicius compiled a few scripts which described recipes prepared by his fellow Romans. In his publication, he describes how the meals were separated into hors d`oeuvres, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the cooks of his times were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks for example basil, fennel and parsley. Over the next few centuries, the rich and powerful families of Wesstern Europe tried to serve the most exotic banquets, and because of this chefs and their collection of recipes were greatly in demand. Even so, it wasn`t until the 19th century that cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, trying out, and publishing recipes common in their social group. By the arrival of the twentieth century, cookery books were increasing in popularity mostly due to higher levels of literacy, more spare time and being a little richer. The introduction of the TV brought us celebrity TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Cinnamon Rolls (05_02_93) recipe.
